VCC 379 - Murg Lajawab

Here is another heirloom dish recipe kindly contributed by Golden Reejshinghani to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Golden Reejshinghani's own words, "I have got these recipes from my grand mother. These recipes according to her were eaten in the days of rajas and maharajas, begums and Badshah’s. These recipes bring alive a rose scented saffron hued era when unlimited time, effort and expenses were thought of no consequence in the preparation of food. Those were the days when the log fires burnt constantly and flavorsome, aromatic and divinely tasty food was prepared in huge copper vessels which even the god’s envied."

Murg Lajawab recipe

Ingredients

1 kilo boneless chicken,cubed.
5 cloves.5 cardamoms.
2 tablespoons dhania jeera powder.
4 bay leaves.
1-inch piece cinnamon stick.
1 tablespoon.each of grated ginger and garlic.
250 grams onions.
100 grams each of butter,khoya and cream.
1 tablespoon garam masala.
50 grams powdered cashwenuts.
¼ cup chopped coriander leaves.
4 green chillies.
250 grams tomato chopped.
50 grams curds.
6 red chillies.
½ teaspoon turmeric powder.
2 cups chicken stock.
Salt to taste.

Method
Steam cook the chicken cubes. Grind to a paste onions,garlic and chillies. Heat 6 tablespoons ghee and add the whole spices, when a nice aroma emenates from the spices add the ground paste and fry to a golden color. Add tomatoes, remaining spices and cashewnuts. When the ghee oozes out, add curds and khoya mixed with chicken stock. Cook to a thick gravy. Heat 50 grams butter and fry the chicken cubes nicely, pour in the the gravy, when the gravy turns hot, remove from fire. Cover with cream and decorate with chopped coriander leaves.

VCC: VCC Q4-2006: FAHC: FAHC-campaign