Murgh Shahjahani/ Chicken Shahjahani

Murgh Shahjahani...the name itself sounds so royal and transports you to the Shahi Mughal Era, it's history, art, culture, architecture and the rich culinary legacy they bequeathed to us. According to food historian  Salma Husain, there's more to Mughlai cuisine than the greasy mashup of masala and oil. She says in her recent book which is on Mughal emperors and their food habits that there was a subtelty to the cuisine which is missing in this age' s Mughal fare. Mughal cooking was a riot of colours and fragrances and her book gives an insight to how Mughal cooking evolved from Central Asian blandness to Indian richness. 

This delightful creamy Chicken dish is cooked with aromatic spices,cashew nut  paste ,yogurt and cream which give a nice smoothness to the rich gravy.Shahjahani is a method of cooking where the ingredients are simmered for a long time.This is a famous dish in Agra and every gourmet hotel and  every roadside stall in the gullies near the Taj Mahal offer this speciality and it's a hit.

The internet is full of Shahjahani Murgh recipes and every recipe is different from the other but cashewnuts and yogurt are a common ingredient in every recipe. Thankfully I have stuck to one of my favourite recipe book "Chicken Delight " compiled by the MasterChefs of India and this book has been a saviour since the year I got married. I have churned out succulent chicken tikkas to creamy curries for my guests from this book and the masterchefs have never let me down.

Though the recipe doesn't ask for marination,I personally prefer to marinate the raw chicken with masalas as marinating infuses the flavours and keeps the chicken moist while cooking.

Ingredients

1 kg Chicken,curry cut
5 tbsp Refine oil
2 Bayleaves/ Tej patta
3 (1cm) pcs Cinnamon/ Dalchini
8 Green Cardamoms / Choti Elaichi
2/3 Tsp Caraway Seeds/ ShahJeera
8 Cloves/ laung
1 C onion ,chopped
1 tsp Turmeric Powder
1 tsp Chilli powder
5 tsp Ginger paste
5 tsp Garlic paste
1/2 C Cashewnut Paste/ Kaju paste
 3/4 C Yoghurt ,whisked
1 C Hot Water
Salt to taste
2 1/2 tbsp Cream
3 Eggs ,boiled and quartered
1 1/2 tsp Black Cardamom/ Badi Elaichi Pwdr
A small bunch fresh coriander,chopped


Method

• Marinate the chicken with little turmeric,salt and chilli powder for half an hour.
• Heat the oil in a thick bottomed pan over medium heat.
• Add the Bayleaves,cinnamon sticks,green cardamoms,caraway seeds and cloves,sauté until the spices begin to crackle.
• Add the chopped onions,turmeric and chilli powder,sauté for a minute.
• Add the ginger garlic pastes,fry for 3-4 minutes till the raw smell goes away.
• Now mix in the Cashewnut paste and sauté for  a minute.
• Add the marinated chicken pieces and cook for 10-15 minutes on medium heat.
• Pour in the whisked yoghurt with the hot water and salt( make sure you put only to cater for the masala as the chicken has already been marinated with the salt),cover and simmer for 10 -15 minutes
•  more over low flame.
• Finally when the chicken is cooked add the cream and black cardamom powder and mix.
• Serve garnished with the eggs and chopped coriander.

Cauliflower masala curry/Phula Kobi aloo Tarkari

Some things remain fresh in our memories forever,specially the sight and smell of fragrant ,spicy desi curries ...a trip down memory lane.A wave of nostalgia swept over me as I scurried around the house doing everyday errands while the aroma of cauliflower potato curry on the stove, simmering away to glory wafted in the house.

Nostalgia is such a cozy feeling, so I try to revisit my food memories by cooking my Aai' s( maternal grandmother) signature dishes.None of my curries are as good as hers,I lack the patience with which she kept on sautéing the masala till the raw smell would go away and the masala would look a beautiful dark red colour .The love and fondness with which she cooked each and every dish made it more tasty and appealing.Miss her presence around me and this is how I ward off the empty feeling..by cooking dishes in her style..those smells take me back to her kitchen where I would keep on jabbering to her non stop as she whipped up fragrant ,mouthwatering array of dishes.

Food is an indispensable part of our Odiya culture.Odiyas are fond of eating and can spend the whole day in the kitchen cooking .And my Aai was one of those who would be in the kitchen whole day dishing out authentic ,delectable creations with her love and warmth.

This Phula Kobi Aloo Jhola is her style and recipe though she always used masalas fresh ,roasted and grounded that moment and that made her curries more aromatic in comparison to our off the
shelves masalas.Could not learn her garam masala recipe when she was with us ...so my curries do lack her signature touch.

In this curry the cauliflower and potato is pan fried  in mustard oil till half cooked and then added to the cooked masalas.In this curry hot water is added for the gravy.The other alternative which is called a Phula Kobi Aloo Kasaa is cooked without the addition of water and cook the veggies with the masalas and they are a great combo with Puris and Parathas.

You require
01 medium sized Cauliflower ,cut into medium florets
02 medium sized Potatoes,cubed according to the size of the florets
02 onions,grated or pureed or chopped fine
1 tbsp ginger garlic paste
02 tomatoes,chopped
02 green chillies,chopped or slit
3-4 green cardamoms
2 inch cinnamon
3-4 cloves
1-2 bay leaves
01 tsp cumin seeds
1/2 tsp turmeric powder
2-3 tbsp mustard oil
1 tsp Garam Masala powder
1/2 tsp cinnamon powder
1/2 tsp Sugar
1 C hot water
Coriander leaves to garnish
Salt to taste

Method

• Heat 2 tbsp oil in a wok till smoking point ,then add the cauliflower florets and cubed potatoes,pan fry till little brown spots appear on them and they are half cooked and keep aside.
• In the same wok heat the mustard oil the same way,add sugar,add cumin seeds ,bay leaves and the spices or khada garam masalas,add the onion when the spices start spluttering.
• Add the ginger garlic paste and the chillies when the onions are light brown and keep on frying till the raw smell goes off ,add the turmeric powder and the tomatoes and sauté till the masala starts leaving the sides.
• Now add the half cooked veggies and cook for 5 more minutes,stirring in between.
• Add the hot water and salt and cover the curry and let it simmer in medium flame for 7-10 minutes.
• Check the veggies ,if it's cooked to satisfaction then sprinkle the garam masala and cinnamon powder,give one good boil and switch off the flame.
• Garnish with coriander leaves and enjoy with hot steaming rice and dal.

Methi Paneer Malai/Cottage cheese in fenugreek and cream curry

Paneer or cottage Cheese is a staple Indian food that Indian households cannot do without in their meals, a substitute for meat for the die hard vegetarians.Its our favourite Indian Cheese made by curdling fresh  milk in vinegar,lemon juice ,curd or any other food acids.

And in East India paneer is the ubiquitous Chenna ,all sweet dishes in Odisha,Bengal and Assam are made from Paneer.Chenna is a crumbly and moist form of Paneer.Its an ultimate favourite in North India and made with butter or spinach,or peas or stuffed in parathas ,infact innumerable spicy,delicious varieties of paneer dishes.

And cheers to our own desi cheese, it's a hot favourite of my kids. Infact I feel they should wear a " I love Paneer" badge on them.They love Paneer in any form whether it's a paratha or a sandwich stuffing or a curry or a pulao or the easy peasy Paneer Bhurjee .

My today's post Methi Paneer Malai is actually adapted from the recipe Methi mutter malai,chunks of Paneer in a creamy fenugreek based Curry .Compliments well with Rotis,Parathas or Naan.Yummy is the word you would utter after a spoonful of this rich tasty combo.The garnish of fresh cream makes
it tempting and gives a nice touch of subtelty to this delicious paneer dish.

You require

For the Masala paste
2 medium sized onions ,chopped
1 tbsp ginger garlic paste/ ginger and garlic chopped according to 1 tbsp paste
1 big tomato,chopped
2 tbsp chopped cashews,soaked in water
1 green chilli,chopped
1/2 tsp cumin
1 tbsp oil

For the gravy
250 gms Paneer,diced according to the size you want
2 C fresh Fenugreek/ Methi leaves
1 tsp coriander powder
1 tsp garam Masala powder
1/2 tsp turmeric
1 tsp red chilli powder/1/2 tsp if you want less spicy.
1/4 C cream,whisked
1/2 tsp sugar
1 tsp dry fenugreek leaves for garnish
1 C hot water
2 tbsp oil
Salt to taste

Method

• Wash the fenugreek leaves,chop it and add 1/2 tsp  salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
• Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
• Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
• Now add the chopped tomato and sauté till the masala starts leaving the sides of the pan.
• Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
• In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
• Add the ground masala paste,the coriander,turmeric and chilli powder to it and sauté till For 6-7 minutes and oil starts releasing.
• Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes.
• Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
• Serve hot with Rotis or Naan and enjoy the rich flavourful curry.

Moroccan chicken with chickpeas and raisins

My bucket list continuously keeps on getting updated,altered,contemplated and rejuvenated.And the recent update to the list is visiting the mesmerising ,awe- inspiring Morocco.Visiting Egypt was a dream of mine from as long as I can remember.Now that Egypt is tick marked Morocco is my dream destination ,a land of kasbahs ,medinas,arid desert landscapes and the very authentic sweet and spicy
Tagines and Couscous.

Moroccan cooking abounds in aromatic subtle spices and intriguing flavour combinations.Most of the dishes are convenient,comfort food as well as delicious and hearty.My blog would soon be flooded with an array of these dishes as I have been cooking these delicacies regularly and would love to blog about the magical flavours of Moroccan cuisine.

This chicken with chickpeas curry is a wonderful dish,though had doubts in adding raisins to it but that's what gave a different twist to the curry.The honey ,lemon zest,cinnamon and paprika impart a sweet as well as spicy flavour to the chicken .A divine combination with a bowl of steamed rice.I have used boneless breasts here but the authentic curry asks for chicken thighs.

You require

2 lbs Chicken,boneless breasts
01 onion,chopped
1 tbsp  minced Garlic
1/2 tbsp cumin powder,
1/2 tbsp turmeric
1 tsp paprika
1/2 tsp cinnamon powder
1 tbsp lemon zest,grated
1 tbsp flour
2 C chicken broth
2 tbsp honey
3/4 C chickpeas,soaked,boiled,drained
3 tbsp oil

Method

• Heat oil in a heavy bottomed saucepan on medium heat.
• Season the chicken with salt and pepper and brown well on both sides and keep aside in a plate.
• Add garlic and onion to the saucepan and sauté till onions are transparent.
• Add the cumin,turmeric,paprika and cinnamon ,stir and cook for a minute.
• Stir in the chicken broth,honey ,lemon zest and flour,incorporate till well blended.
• Add the browned chicken and cook covered for 10-15 minutes.
• Now stir in the raisins and chickpeas and simmer uncovered for 10 more minutes or till the chicken is cooked properly.
• Serve with hot steamed rice .

Sunday style Chicken Curry...a taste of the Past!

Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid the long queue at the butchers.In his opinion the more the crowd at the butchers the less wasthe chance to get good quality meat.

With the Mahabharata blaring in the TV set in the drawing room my mom would marinate it with curd and spices, to be cooked in an hour. It's funny how nostalgia clouds the mind.The mere sight of the spicy, colourful,bubbling chicken curry on the stove is all that's needed to recall positive, childhood associations you would rather hold on to.Every Odiya household had a chicken or mutton curry sizzling in their pots on Sundays for their larger than life Sunday lunch....infact I call it Sunday style Chicken Curry.

The nostalgia inducing chicken curry or Kukuda Jhola in Odiya is a rich, spicy gravy with big chunks of potatoes and curry cut chicken.It tastes best when pre marinated and the authentic taste comes from the mustard oil used for preparation.Back in our household in Odisha our house help grinds the spices and masalas on a heavy grinding stone called Sila Bata or Sila Pua.I have always felt that 

traditional ways of preparation of recipes imparts much better flavours and taste to the dishes.This 

Jhola goes very well with steamed rice and an Indian salad of cucumber, tomato, onion rings sprinkled with rock salt, pepper and lemon juice.What beautiful, chicken filled, delicious memories!!

You require
1kg Curry cut Chicken
02  Potatoes,cut in big cubes
03 big Onions ,grated or ground
02 tomatoes,chopped
2 tbsp ginger garlic paste
1 tsp cumin seeds or jeera
2 slit green chillies or according to your taste
1 tsp each cumin,coriander and garam masala powder
2 tbsp chopped coriander
2 tbsp mustard oil
3-4 green cardamom or choti elaichi
1 inch pc cinnamon stick or dalchini
3-4 cloves  or laung
2 bay leaves or tej patta
1 1/2 C hot water
For the marinade
3/4 C curd
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp mustard oil
Salt to taste

 Method

• Marinate the chicken with the marinade for at least 1-2 hours before cooking.
• Heat the mustard oil in a wok till smoking point and lessen the flame.
• Fry the potatoes in the oil till light brown and keep it aside.
• Fry the cumin seeds and the whole garam masalas in the remaining oil till it splutters,add the sugar and let it brown.This gives a nice caramelised colour to the curry.
• Add the grated onion,fry till transparent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Now add the chopped tomatoes and cook till the oil separates or till the masala attains a nice dark brown colour.
• Add the marinated chicken to the masala and cook on medium heat for 3-4 mins and then add the potatoes and fry for 1-2 mins more.
• Sprinkle the coriander and cumin powder and mix thoroughly.
• Add the hot water to the chicken and potato and cover the wok and cook for 5-7 mins more.
• Lastly sprinkle the garam masala and give one nice boil to the curry.
• Turn off the flame and garnish with chopped coriander.
• Serve with steamed rice and enjoy.

Janhi Aloo Posto....Ridge gourd and potatoes cooked with Poppy seed paste

A Oriya recipe finally! The recipe was sitting in my drafts for a long time and I just kept postponing it.Janhi aloo posto is one of my favourites ,the recipe posted here is straight from my mom's kitchen.This curry is a regular side dish in lunch during the summers at my mom's place.Most of the poppy seed based curries are eaten with rice in Orissa as rice is the staple diet here.Till  date I don't enjoy this with Rotis or Chapatis.

Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto bata or poppy seed  paste or khus khus in hindi.The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Oriya kitchen.It is normally ground on a shila bata or a grinding stone which is  a rare thing in modern kitchens now.The paste can be made in a mixer grinder also.

The Ridge gourd is a summer vegetable,with lot of minerals and with absolutely no fat content.It is mostly considered bland and not relished by many.

The mustard oil with its sharp taste and aroma gives a distinct flavour to the curry.In Orissa most of the curries are mustard oil based,even the pakoras or gram flour dumplings are also deep fried in mustard oil.

You Need

Ridge Gourd  - 3 long peeled and diced into 1" pcs

Potatoes      - 2 medium size diced into 1" pcs

Kalonji or nigella seeds ( kala jeera in oriya) - 1/2 tsp

Mustard oil   - 2 tbsp

Turmeric     -1/2 tsp 

salt to taste

Water      - 1cup

 To be ground into a paste

Poppy seeds or posto -3 tbsp

Garlic        -4-5 flakes

Green chilly- 2 long (if you like your curry spicy)

Method

1. Take 3 tbsp mustard oil in a wok and heat it till smoking point.
2. Add the kalonji,let it splutter, then add the diced potatoes ,keep it on medium flame while stirring.
3. When the potatoes are little cooked add the diced janhi or ridge gourd ,turmeric and salt.
4. Stir  it ,cover and cook till the curry is nearly cooked.
5. Add the posto bata or poppy seed paste to the curry,the posto can be ground in a mixer grinder with garlic and chilly,the poppy seeds can be soaked in little milk for 15 mins before grinding.
6. Add the water,stir and let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins.

Serve with Rice and  Dal and enjoy!