A good friend once told me that his philosophy on deciding how delicious the dish is by looking at the amount of fat/oil the dish is swimming in. The thickness of the layer of oil is directly proportional to the taste of the meat. And the friend is not wrong. There is something deliciously wicked about a dish that has generous amount of cooking fat in it. We whinge, we moan, we cringe about how we detest oily things but tell me if a dish as good as looking as this is placed in front of you with some hot Rotis, will you not be tempted to dive in?
And I have never bragged about being a saint as far as eating is concerned. I absolutely love cooking in Ghee. There is something very earthy about using Ghee to make your meals. Not only does it make your food taste amazing it also is believe or not good for your health. Ofcourse like anything else being excessive in the application of Ghee is also not a very smart choice.
This “Kadhai Murgh” (Chicken cooked in a wok) is no exception. The dish is hot and fiery, it will tantalize not only your taste buds but also your eyes. They say we eat with our eyes and this dish was finished by the time I was done taking pictures. It is very easy to make and just has Tomatoes as a base. The use of good quality Red chillies and a lot of Bhunoing (sautéing) gives the dish this colour and flavour. I also dry roasted some of the masalas before I cooked them, so that was another reason why the dish has such a deep colour.
Hope you enjoy making it as much as I did.
Recipe (Cooking time 40 – 45 minutes, serves 4 to 6 people)
1 kg Chicken, clean and cut into medium pieces
2 tbsp Ghee or Oil (The original recipe calls for 7 tbsp)
3 ½ tsp Garlic Paste
8 whole red chillies (you can use 4 chillies)
1 tbsp Coriander seeds
1 kg Tomatoes (I used 5 big ones) chopped
4 Green chillies (you can use 2) chopped finely
1 tbsp Ginger paste (fresh Ginger is the best)
2 tsp Garam masala
1 tsp dried Fenugreek leaves (Kasuri Methi)
Salt to taste
Lots of freshly chopped Coriander
Heat a thick bottomed pan/Kadhai or a thick wok. Add the Coriander seeds and Red chillies till they start to release an aroma. Turn off the heat, cool and grind to a fine powder.
Heat Ghee/Oil in the same pan, add the Garlic paste and sauté till slightly brown on a medium heat.
Add the ground spice powder and stir for 30 seconds. Add the chopped green chillies, Ginger paste, half of the fresh Coriander and Tomatoes.
Reduce the heat and cook for 10 minutes or so on a medium flame till the fat starts to leave the masalas.
Add the Chicken, Garam masala, Salt, Kasuri Methi (dried Fenugreek leaves) and mix well. Cook on a low heat till the Chicken is done, sautéing the Chicken in between to ensure it does not stick to the pan. You can add ½ a cup of warm water if you want a little extra gravy. However the Chicken will cook in its own juices.
Sprinkle the remaining fresh Coriander and garnish with some julienne Ginger before serving hot with Rotis.
Recipe : Prashad by Jiggs Kalra