Mughlai Recipes

recipe of the week | indian | mughlai | chinese | litebite

MURG KANTEDAAR
(Spicy chicken in a thick gravy)

INGREDIENTS
Chicken, skinless, cut into 10 pieces (1.5 kg approx.)
For the spice paste: red chillies dry, soaked in hot water for 10 minutes (5 gm / 10), coriander seed powder (4½ gm / 1 tbsp), cumin seeds (2 gm / 1½ tsp), fenugreek seeds (methi dana) (1½ gm / ½ tsp), peppercorns (kali mirch), whole (10), poppy seeds (6 gm / 3 tsp), coconut, finely grated (120 gm / ½ cup), onions, sliced (90 gm / ¾ cup), turmeric powder (1½ gm / 1 tsp), cardamom powder (½ tsp), clove powder (½ tsp), cinnamon powder (½ tsp), salt to taste, clarified butter (ghee) / refined oil (100 ml / ½ cup), garlic paste (15 gm / 2½ tsp), ginger paste (15 gm / 2½ tsp), lemon juice (100 ml / ½ cup).

METHOD
Dry roast each ingredient for the spice paste separately until brown. Blend to form a smooth paste, adding water if required.

    Heat the clarified butter / oil in a heavy - bottomed pan; when hot, add the spice paste, garlic & ginger pastes. Fry, stirring, until the clarified butter / oil separates from the masala.
    Add the chicken & salt, stir & cook until the water has evaporated. Add water & cook covered, until the chicken becomes tender. Add the lemon juice & mix well. The gravy should be thick & dark in colour.

HOW TO SERVE
Sprinkle coriander leaves & finely grated coconut over chicken.              TOP

GOSHT MASALEWALA
(Masala Meat)

INGREDIENTS
Lamb / Mutton, cubed & boneless (500 gm), clarified butter (ghee) / refined oil (100 ml / ½ cup), ginger paste (12 gm / 2 tsp),
garlic paste (12 gm / 2 tsp), salt to taste.
For the masala: onions sliced (75 gm / ¾ cup), red chilli powder (1½ gm / 1 tsp), garam masala (4 gm / 2 tsp), brown sugar dissolved in 2 tbsp water (15 ml / 1 tbsp), green chillies thinly sliced (15 gm / 5), almonds, blanched, peeled & ground to a paste
(20 gm / 25), yoghurt, hung in a muslin cloth for at least 2 hours & then whisked (600 ml / 3 cups), coriander leaves, fresh, chopped
(4 gm / 1 tbsp), saffron, dissolved in 4 tbsp of hot water (½ gm / ½ tsp)

METHOD
Heat half the clarified butter / oil; add the ginger & garlic pastes 7 cook until golden in color. Add the lamb / mutton & salt. Stir & add just enough water which will dry when the meat becomes tender.

For the masala, in a frying pan, heat the balance of the clarified butter / oil. Add the onions & saute until golden in color. Add the red chilli powder, garam masala, treacle water, green chillies & the almond paste. Add ½ a cup of water & cook until the water dries upcompletely.
Reheat the cooked meat & add the masala to it. Stir, add the yoghurt & the fresh coriander leaves. Mix well, add the saffron & simmer until the oil comes to the surface.

HOW TO SERVE
Sprinkle coriander leaves all over.

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