Showing posts with label murgh. Show all posts
Showing posts with label murgh. Show all posts

Feb 15, 2017

Kohinoor Chicken Curry

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From the royal courts of the ancient Mughals comes this recipe for a rich chicken curry. First, the chicken is marinated in yogurt and spices which will render it moist and flavorsome. The marinated chicken pieces are then slowly simmered until tender in a creamy gravy lavishly laced with traditional spices. Truly a regal dish that requires far less effort than you might think to prepare!

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This is one of those creamy, rich, ultra-posh Mughal dish with all the "bells and whistles" so popular around Delhi. The long list of ingredients does look quite daunting, but I've broken it down and simplified the steps so it's really not that difficult! It is also a great recipe for any special occasion as most of the preparation can be done a day in advance. A word of warning though, this chicken curry is VERY spicy. This isn't one of those bland, timid Mughlai recipes relying mostly on butterfat and cream for it's flavor. There's definitely a lot of spice and heat going on here, but it is masterfully blended to perfection. So if you're looking for a chicken curry recipe with bold, vibrant, IN YOUR FACE flavor - this is it!

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces, bone in preferred
3 TBS cooking oil or ghee
1 C onions, thinly sliced into half moons
3 tomatoes, diced finely or pureed
2 C water or stock/shorba
1 TBS dried mint (optional for garnish)
Grind to smooth paste for masala:
1 TBS coriander/dhania
2 tsp cumin/jeera
9 cloves/laung
12 black peppercorns/kali mirch
7 green cardamoms/elaichi
1 inch piece cassia bark/dalchini, broken into small pieces
1 TBS water
Grind until smooth for marinade:
1 C full fat yogurt
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
3-4 green chilis/hari mirch
1/4 C almonds/badaami, ground finely (or coconut cream)*
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind almonds to fine powder in mixie, food processor, or blender. Grind powdered almonds and all ingredients listed for marinade to smooth paste in a mixie, foods or blender. Coat each piece of chicken in marinade. Place chicken and marinade in airtight, sealable container and allow to marinate for at least 4 hours or up to overnight in the refrigerator.

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2) When ready to cook, heat oil over medium heat in a large heavy bottomed skillet or kadhai for 5 minutes. While oil is heating grind spices with water as listed for masala in mixie, food processor, or blender and set aside. Add thinly sliced onions to hot oil and fry for 5 to 7 minutes or until just beginning to brown. 

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3) Add diced or pureed tomatoes and ground spices for masala to the fried onions, stir well, and fry for 5 minutes or until oil separates from the mixture.


4) Add marinated chicken pieces to fried onion mixture in pan. Reserve marinade. Cook chicken pieces for 2 minutes on each side. Add reserved marinade and 2C water or stock/shorba. Stir well.

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5) Bring the dish to a simmer covered over medium heat. Stir well every 5 minutes turning the chicken pieces to be sure they cook evenly. The dish is ready when the chicken is cooked through, about half the liquid has evaporated, and the oil separates from the gravy. This usually takes 20 to 25 minutes.  Salt to taste, garnish with dried mint if desired and serve!

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Helpful hints:
For persons suffering peanut or nut allergies a good substitute for ground almonds is canned coconut cream. (Persons suffering peanut and tree nut sensitivity can usually safely eat coconut.)

Lithograph dated 1844 from the online gallery of the British Library depicting the Maharaja Ranjit Singh's jewels including the famed Kohinoor diamond (top center). Maharaja Ranjit Singh extorted the Kohinoor diamond from the Emir of Afghanistan in 1813. The lithograph also portrays one of Maharaja Ranjit Singh's favorite horses shown with the head officer of his stables.

Jan 9, 2017

Malai Methi Murgh

malai methi murgh recipe chicken curry indian fenugreek cream creamy easy

Malai means cream, methi means fenugreek, and murgh means chicken. In this dish chicken is simmered until meltingly tender in a rich, creamy gravy fragrant with fenugreek and traditional aromatic spices. A true North Indian delicacy that's mild in heat yet boldly spiced and flavorsome. A perfect recipe for a cozy and comforting Fall or Winter supper when paired with rice or rotis!

malai methi murgh recipe chicken curry indian fenugreek cream creamy easy

Fenugreek and I have not always been such good friends. It's not a familiar flavor to the Western palate and can easily overpower a dish if not used properly and judiciously. This dish uses the dried leaves of fenugreek which are usually available at any Indian grocers' by the name kasoori methi.

Kasoori Methi or dried fenugreek leaves usually come sealed in foil in a small box of a few ounces.

Dried fenugreek leaves or kasoori methi require a little special treatment to get them to release their rich and complex flavor without becoming bitter or overwhelming. As with herbs in general, fenugreek's flavor is much more concentrated in the dried form while the fresh leaves are much milder. A few pinches of the dried herb is all that's necessary to imbibe it's earthy flavor often said to be a bittersweet blend of celery, fennel, and maple.
The herb kasoori methi or dried fenugreek leaves.
Cream is the perfect agent to mellow the sharpness of kasoori methi and best bring out the rich, complex flavor. Never fry kasoori methi as it may scorch and turn unpalatably bitter. (One of my first unfriendly encounters with kasoori methi was the result of just such a scorching.) Only add the kasoori methi towards the end of the dish after the cream or other liquid has been added. Be sure to crush the kasoori methi between your fingers when adding it to a dish to help release it's flavor. Not more than a tablespoonful is usually all that's necessary, anymore than that in a recipe is cause for grave suspicion! If you follow all these suggestions you'll be rewarded with a gravy whose velvety texture is enhanced and warmly accented with kasoori methi's unique and robust flavor. If you wish to learn more about fenugreek when used as a spice, fresh herb, or dried herb you may do so on a post I did here. Despite any previous mishaps, I think you'll find when fenugreek is used gently and judiciously it's quite the taste sensation!

Ingredients:
1 kg/2lbs chicken pieces, skinless and bone in
3 TBS cooking oil or ghee (clarified butter)
1 C onions, thinly sliced into half moons
2 TBS garlic/lahsun paste
2 TBS ginger/adrak paste
2-3 green chilis/hari mirch, finely chopped (omit for less heat)
1 TBS coriander/dhania
1 tsp turmeric/haldi
2 tsp garam masala
5 green cardamoms/elaichi, bruised with mortar and pestle
3 black cardamoms/badi elaichi, bruised with mortar and pestle
5 cloves/laung
1 inch piece of cassia bark/dalchini (or cinnamon stick)
10 black peppercorns/kali mirch, ground coarsely
2 cassia leaves/
1 C milk mixed with 1/4 C cream
1 C water or stock/shorba
1/2 to 1 TBS dried fenugreek leaves/kasoori methi

Here's what to do:
1) Heat oil or ghee with 1 teaspoon salt over medium high heat in a deep heavy bottomed skillet or kadhai for 4-5 minutes. Add thinly sliced onions and fry for 8-10 minutes until medium brown. Add green chilis, garlic, and ginger paste and fry for 2 minutes stirring well. Add coriander, turmeric, garam masala, green cardamoms, black cardamoms, cloves, cassia bark, black peppercorns, and cassia leaves. Stir well and cook mixture for at least 2 minutes or until raw smell leaves spices.


2) Add chicken pieces to the pan. Allow chicken pieces to cook for about 3 minutes. Remove pan from heat and stir in milk mixed with cream. Return pan to heat and bring to simmer over medium heat.


3) Add 1 to 2 cups water or stock (or enough to cover chicken by at least a half an inch of liquid)  to chicken mixture in pan. Crumble dried fenugreek leaves/kasoori methi over chicken mixture and stir in well.

4) Allow to simmer over medium covered for 20 to 25 minutes or until chicken is cooked through and oil separates from the gravy. Salt to taste and serve with rice and/or rotis.



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