10 September 2014

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Mughlai Zafrani Murg|A Chicken curry made with saffron and cashewnut paste in Mughlai style


MUGHLAI_ZAFRANI_CHICKEN_RECIPE

First thing first,I wish all my readers a very happy belated Onam wishes.Hope all my dear Mallus had a blast with their family this time :).I apologize for wishing late (well,better late than never right :D )as I was out of town ,visiting my friends on the occasion of Onam celebration and it was an impromptu decision to go .I definitely had a blast .My friends who arranged the Onam sadya menu did such a wonderful job.Excellent cooks they are :).It was a potluck kinda and I took all my two new payasams, Mango Prathaman and Banana prathaman .All loved it especially kids and when kids say, "It's tasty!"..I know for sure they are not lying ;) . (I know I know blowing my own trumpet :P ...but truth be told ;D ) eh ? )



So,there were around 10-12 families and we all made/brought around 16-17 dishes . Certainly felt like I was in Kerala ,was nostalgic but not that nostalgic ..Love this day when a Malayalee can eat almost every vegetarian dishes made in God's own country !! ...Sadya makes me always say ,"I am proud to be a Malayalee" :). A keralite's gastronomical confession :P.

INDIAN_SPICES


On the eve of Onam when I asked my little nephew ,"Monu kutta ,are you excited to enjoy Sadya with Achachan and Ammachi (grandparents in Malayalam )?"

My little nephew answered with a deep sigh,"Maami,nooooooooooo ...I hate it...you see,so many curries but "All vegetarians" !!Saddened.

Me : Hearty Laugh.

mughlai_chicken_curry

Though I laughed it off .It was kind of true especially to a hardcore non-vegetarian like me as well. True,so many curries ,love them to the core no doubt, but I missed my spicy Kerala fish curry or chicken or mutton curry too.I mean missed a spicy kick somewhere .So, after having a series of vegetarian dishes and desserts ,I came back home and made a non-vegetarian curry ASAP I am a great fan of - "Mughlai Zafrani Murg".

This recipe my mom saw on Zee TV it seems and she was raving about it so much that ,I made the minute I hung up on her and I continue to make them often.


mughlai_murg_recipe


Mughlai Zafrani Murg is a royal cuisine,obviously a Mughlai speciality curry made with Zafrani meaning "Saffron" and Murg meaning "Chicken" . It is one of a kind . It is mildly spicy but more creamy and rich and undoubtedly a royal treatment to our palate ...

This is how I make the "Mughlai Zafrani Murg" :


Mughlai Zafrani Murg


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Ingredients
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Chicken, cleaned, washed and cut into pieces - 1 kg
Big onion , Sliced - 1 no.
Ginger garlic paste - 1 Tablespoon
Medium Tomato , sliced - 1/2

For seasoning
Oil /Ghee- 3 Tablespoon
Shah Jeera/small black cumin seeds - 1 teaspoon
Cloves - 5 no
Bay leaves - 3 no

For Marination
Red chili powder - 1 teaspoon
Garam Masala - 1/4 teaspoon
Yogurt/Curd- 3 Tablespoon
Saffron - A pinch
Cashew nut paste - 3 tablespoon
Salt - To taste

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Method
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  • Marinate the cleaned chicken with red chili powder, garam masala, yogurt, saffron, cashewnut paste and salt .Cover it and keep it aside for 30 minutes, preferably in the refrigerator.
  • Heat oil in a pan , reduce the flame and put the shah jeera first followed by cloves and bay leaves.
  • Add little salt , sliced onions and once it becomes transparent , add the ginger garlic paste , keep sauteing until the raw smell of ginger garlic disappears.
  • Add the tomatoes ,keep sauteing until they become mushy.
  • Now add the marinated chicken mixture and keep sauteing until the raw smell of the mixture disappears and the oil is visible, separated from the chicken.
  • Now reduce the flame (Low) and cover it and cook it under the chicken is tender and fully cooked. Make sure it has enough salt.
  • Once ready remove from the flame. That's it the tasty royal Mughlai Zaafrani Murg is ready .
  • Serve hot with Roti/naan/Kulcha/Rice.
  • I enjoyed it with my homemade Tawa naan. :))
Note:
  • To make the cashewnut paste - Soak 3 tablespoons of cashews in warm milk (enough to cover it) for 15-20 minutes and grind it into a smooth paste in the mixer.
  • When you add salt first in the hot oil before adding onion, it helps to cook and caramelize/(transparent) the onion fast.
  • If you want to make the curry little thinner yet rich add 1/2 cup of milk or coconut milk and water (combo) or simply water and heat for a while on low flame until the desired consistency is reached.
  • If you wish garnish with coriander leaves .

 
mughlai_zafrani_chicken_curry_recipe


Eat,love,live deliciously,