Indian Cuisine by Vivek Singh

Author:Vivek Singh
Language: eng
Format: epub
ISBN: 9780744037814
Publisher: DK Publishing

MURGH MAKHANI

g POULTRY g CONTENTS

GUCCHI AUR MURGH KALIA

CHICKEN AND MOREL CURRY

NORTH INDIA—LUCKNOW & AWADH

In the mid-18th century, competition between rakabdars (chefs) in Lucknow was at its peak. Each tried to outdo the others by creating ever more sophisticated dishes. Addition of gold leaf was, and still is, the ultimate luxurious adornment.

serves 4–6

aromatic and spicy

1¾ oz (50 g) large dried morels

1 lb 2 oz (500 g) onions, finely sliced

vegetable oil for deep-frying

10 oz (300 g) plain yogurt

½ cup ghee or vegetable oil

1 tsp royal cumin seeds

1 tsp whole allspice

½ nutmeg

1 blade mace

4 green cardamom pods

½ tsp black peppercorns

2¼ lb (1 kg) boned chicken thighs, excess fat removed and each cut in half lengthwise

2 tbsp ginger paste

2 tbsp garlic paste

2 tbsp Kashmiri red chili powder

2 tsp salt

1 cup chicken stock

⅓ cup heavy cream

pinch of saffron threads

½ tsp ground garam masala

few drops of rosewater (optional)

2 sheets of gold leaf (optional)

1 Wash the morels thoroughly to get rid of any grit. Soak in ¾ cup water for 30 minutes to rehydrate. Drain the morels, reserving the liquid, and pat dry with paper towels.

2 While the morels are soaking, deep-fry the onions until golden. Drain, then blend with 1¾ oz (50 g) of the yogurt and a little water to make a paste.

3 Heat 1 tbsp of the ghee in a heavy-bottomed pan and add ½ tsp of the royal cumin. When it crackles, add the morels and sauté for a couple minutes over medium heat. Using a slotted spoon, remove the morels from the pan and set aside.

4 Heat the rest of the ghee in the pan and add the whole spices, together with the remaining royal cumin. Stir for 1–2 minutes, then add the chicken pieces. Saute for 2–3 minutes over high heat, then add the onion and the ginger and garlic pastes and mix together. Stir for another 2–3 minutes. Add the red chili powder and salt and cook for 2–3 minutes. Stir in the remaining yogurt, little by little. Cook for 5 minutes, then add the stock and the reserved morel soaking liquid. Reduce the heat, cover the pan, and simmer gently until the chicken is cooked.

5 Remove the chicken pieces with a slotted spoon and set aside. Pass the sauce through a sieve, then return to the pan and bring back to a boil. Boil until reduced to a saucelike consistency.

6 Reduce the heat to low and stir in the cream, saffron, and garam masala. Add the chicken pieces and simmer briefly to heat up. Lastly, just before serving, add the morels and finish with the rosewater, if using. Transfer to a shallow dish and garnish with the optional gold leaf.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.