The girls’ reaction to this curry was so gratifying when we had this for lunch yesterday. Indira said “I love this chicken !!” and Noor agreed that it was delicious.
Once again, it’s a recipe borrowed and adapted from “The Art of Indian Cuisine” by Rocky Mohan (presumably, this is a Sindhi recipe, because it’s called “Sindhi Murgh” in the book).
The curry, which is excellent with either plain rice or with phulkas or paranthas, has the most amazing flavor and richness on account of the mint and all the fragrant spices.
400 gm of chicken without the skin
50-60 ml of yogurt
1/2 a teaspoon of turmeric powder
1/2 a teaspoon of Kashmiri red chilli powder
1/2 a teaspoon of garam masala
3 cloves and 3 peppercorns
1/2 a teaspoon of poppy seeds (the light-colored version, not the blackish-blue used in baking)
1/4 teaspoon of cumin seeds
1/2 a teaspoon of coriander seeds
2 onions, peeled and chopped fine
2 tomatoes, chopped
1 and a 1/2 tablespoons of fresh mint leaves (half that measure if you use dried mint leaves; these will need to be rehydrated)
1 and a 1/2 teaspoons each of ginger and garlic pastes
Wash the chicken pieces. Prepare a marinade with the yogurt, the turmeric, the red chilli powder and garam masala. Add the chicken to this and leave in the refrigerator for 3-4 hours.
Heat a tablespoon of oil in a large pan. Add the cloves, the peppercorns, the coriander seeds, the poppy seeds and the cumin seeds. Fry till the seeds crackle and their aroma is released. Now add the onions and fry till they are a golden brown color. Take the pan off the heat and when the mixture has cooled down, blend it to a smooth paste with the tomatoes and the mint (add a little water if necessary).
Heat a tablespoon of oil in the same pan, add the chicken with the marinade and cook till the yogurt dries up and the chicken starts to brown a little.
Add the onion and tomato mixture and 1/2 a cup of boiled water . Stir everything together to mix well, bring to a boil, then turn down the heat and simmer the curry till it is done and the chicken is tender.
Like the chicken curry cooked with kasoori methi, this dish too reminds me of the wonderful meals I’ve eaten with friends at those famed Pandara Road dhabas of New Delhi that serve up the most delicious Punjabi/”Mughlai” food.