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MusiKitchen - Days of Quarantine: Recipe #7

“Dahi-Achari-Methi Murg Curry” 

It is so true, when they say, that your roots will always define you. Like a tree, we will always be somehow connected to our roots and they will always be a part of our story.

With mine, belonging to Lucknow, India -- For ten generations, I can proudly say, that much of me is defined by it.  One very much is, my taste and cooking ways in Indian cooking.  Especially, when it comes to Non-Vegetarian recipes.  Lucknow, being a city of ‘Nawabs, Kababs, and Adaabs’...it’s culinary dishes, along with its culture and philosophy, is very unique.  It’s no wonder, that people who travel there, take a piece of its cuisine and culture, back home with them! There’s a certain distinct taste in Lucknawi biryani, kabab, masalas, and curries.  This particular chicken curry, I tried to incorporate that smell, flavor and taste of what I love from Lucknawi cuisine.  I couldn’t think of an amazing title for it, so I call it my version of a “Dahi (Yogurt)-Achari (Pickle)-Methi (Dried Fenugreek leaves) Murg (Chicken) Curry!” -- I’m sure if you try it out, you will get a taste of my Lucknow, in your mouth! 

What You Will Need: (This recipe was made for 4 people--Please feel free to customise it for a smaller portion)

Chicken Thighs (Boneless) - 4 lbs 

Yellow Onion - 1/2; for paste

Garlic - 8-9 gloves; for paste

Garlic (minced) - 1 tablespoon; for marination

Ginger - 1/4 cut; for paste

Green Chilli (Thai green) - 2 (Optional); for paste

Garam Masala (Indian All spice powder) - 1 tablespoon

Tandoori Chicken Masala - 1/2 tablespoon

Chaat Masala - 1/2 tablespoon

Yogurt (Whole Milk) - 2 tablespoon

Mustard oil - as needed

Salt - to taste

Ghee - to taste

Dried Fenugreek Leaves (Methi) - As needed

Lemon juice - 2 tablespoon

Pickle (Achar) oil - 2 tablespoon

Cashew Paste - 3 tablespoon

Prep Time: 10-15 mins Marination time: 1-2 hours Cooking time: 40 minutes

How to Cook it:

Take the chicken pieces and thoroughly clean them and set them aside. 

In a large bowl, prepare the marinade: Yogurt, tandoori chicken masala, garam masala, chaat masala, lemon juice, cashew paste (soak a handful of cashews in milk and puree them), achar oil, mustard oil, minced garlic, and methi leaves. (See pic #1)

Put the chicken in the marination and mix it with a fork, poking the chicken pieces with it, as you mix it all in. Cover and set aside for 1-2 hours.

Make a paste of the: Onion, garlic, ginger and chilli in a blender and set aside. (See pic #2)

Preheat the oven to 350 degrees.  In a oven tray, spread aluminium foil, and assemble your chicken pieces from your marination on it. (See pic #3) -- Cook it in the oven for 35 minutes.

In a large saucepan, heat the oil on medium high and add in your paste of: Onions, garlic, etc. Stir and cook until golden brown. (See pic #4 & #5)

Once the paste is golden brown, add in your marination mix and cook with the lid on for 10 minutes; stirring occasionally. (See pic #6)

After ten minutes, stir the curry and check for salt.  Adjust the salt accordingly to your taste at this time. (See pic #7)

Post 35 minutes, shut the oven off and take out the chicken.  Cut it into pieces or keep it as whole pieces. (See pic #8)

Add the chicken pieces to the curry, along with some ghee and cook it for 5-7 minutes; covered. Cook until the gravy/curry is the consistency you desire.  (See pic #9)

Shut off the heat and your dish is ready. Let it rest for 5 minutes, before taking it out into a serving dish. (See pic #10)

This is a very simple dish, that incorporates the smoky, tangy and pickle like flavor of a chicken curry dish, which is inspired by mughlai cuisine.  It does require you to spend some time in preparing it, but the end results are just: DELICIOUS!  Pair it up with some naan, chapati or basmati rice and you are in an authentic restaurant in Lucknow--mentally! ;)

While Cooking I was listening to:

Since this dish is inspired by the city of my roots, I had to listen to some Amir Khusro.  One of my favorites by him is: ‘Aeri Sakhi More Piya Ghar Aaye...’ Here I share a version of it by one of my favorite artists, Rashid Khan Ji.  Though, originally, it is a great qawaali, but, this version by Rashid Ji is very soothing...especially, when I was preparing this dish!

Enjoy the song at:

https://www.youtube.com/watch?v=id_2vu4Zico

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