Meaty treats

Food fix

Meaty treats

Murg Lajawab

Ingredients: 1 kg chicken (cut in 8 pieces); 2 onions medium (sliced); 3 tomatoes medium (chopped and pureed); 4 cloves; 4 cardamoms; 4 cinnamon sticks ( ½ inch each ); 1 tsp garlic paste; 1 tsp ginger paste; 3 ½ tsp red chilli powder; ½ tsp turmeric powder; 6 tbsp oil; Salt to taste.

Garnish:  2 tbsp coriander leaves (finely chopped); 4 eggs (hardboiled and cut in halves).
Method: In a saucepan heat oil and fry the onions until a beautiful golden brown colour is achieved. Remove the onions immediately and set on absorbent paper to be used later for garnish. In a pressure cooker, heat oil and add the cloves, cinnamon sticks and cardamom pods. After they crackle and discharge their flavour into the oil, add the chicken pieces and fry well for 10 minutes adding small amounts of water. Add ginger and garlic paste and fry it along with the chicken for 5 minutes. Add chilli powder, turmeric powder and salt and fry for 5 minutes. When the spices have matured, add the liquidised tomatoes. Cook on a high flame stirring continuously for another 5 minutes to bring out the aromatic flavour of the spices.  Add water and close the pressure cooker and cook until the chicken is tender. Cook the chicken open-lidded till the gravy reduces and oil separates. Crush the fried onion with your hand and sprinkle on the chicken. Transfer this to a serving dish. Sprinkle the coriander leaves over the onion and decorate with hardboiled eggs. Serves 6.

Kalday Phaal (Crumb Chops)  

Ingredients to be ground for the marinade: 1 kg mutton chops; 1 tsp ginger paste; 1 tsp garlic paste; 2 tbsp vinegar; 2 tbsp coriander leaves (finely chopped); 2 tsp red chilli powder; ¼ tsp black pepper powder; 1 tsp cumin powder (zeera); ¼ tsp garam masala powder; Salt to taste.

Ingredients used to coat the marinated chops: 2 eggs (beaten well); ¼ tsp chilli powder; 1 ½ cups bread crumbs; 1 1/2 cups oil.

Method: Clean and wash the chops. Coat the chops with the ground ingredients in the first list and marinate for 2-3 hours in a refrigerator. This allows the herbs and spices to infuse their flavour into the chops. Then cook the chops in a pressure cooker with a little water for 10 minutes, till chops are tender but firm. Do not overcook the chops. Add ¼ teaspoon red chilli powder and salt to the beaten eggs. Dip the chops, one by one, in the beaten eggs, roll in breadcrumbs and shallow fry in hot oil until a scrumptious golden brown.

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