Ghar Ki Murgi with Methi Greens

This is one of those recipes where everyday, boring chicken can be made into something interesting. We have been having an abundance of methi/fenugreek greens here at this time of the year. Perfect picker upper for an otherwise mundane chicken curry. And its so easy, you can sneak it into your dinner even on a crazy work day.

My Mum used to make Methi Chicken as well during winters in India, when she was sick of rolling out theplas. We would eat this thickish chicken in fenugreek greens curry with hot, fluffy chapatis. The sauce would most often be clinging to the pieces of chicken, the methi leaves emanating a strange, bitter smell. Bitter in a good way.

You can grow your own methi (microgreens) right in your balcony. Here is how! This is how my Ma-in-law grows her methi in Delhi.

And this is how my Mum buys her methi greens in Jamshedpur.

While I buy my tiny bunch of methi for $1.99 here from a supermarket, then meticulously pluck the leaves off the stem to finely chop them and prep them for this curry.

Ingredients for Methi Murg are:

600 grams chicken, skinless please!
1 cup of finely chopped methi/fenugreek greens
5 tablespoons plain yogurt, whisked with one cup water
1 medium red onion, finely chopped
2 tablespoons ginger paste
2 tablespoons garlic paste
5-6 green chilies, finely chopped
1 small piece of ginger, julienned
4-5 tablespoons mustard oil
Salt

Heat oil in a large, flat pan. I used my clay/terra cotta pan. Sauté the onions till they are lightly browned. Add the chicken and green chilies and brown the chicken on both sides.

Next add the pureed ginger and garlic and cook on low-medium heat till the chicken starts to release its juices.

Now add the methi greens. Coat the chicken with the chopped greens and gradually turn the heat up.

After about 4-5 minutes of cooking the methi greens with the chicken, turn the heat off. Let the chicken cool down a bit.

Now add the whisked yogurt, and a little water if necessary. Mix well. Turn the heat to low-medium and cook until chicken is tender and the sauce is thick. Also, the sign to look out for is to see if the chicken releases a thin line of oil at the sides. You know then that the spices have cooked through.

Season with salt and garnish with the julienned ginger. Your everyday chicken has now attained the prestigious title of Methi Murg and is ready to be served with soft, fluffy chapatis and salad.

Baba’s Baghdadi Mutton

Red onion is great. If you minus the lingering onion-breath and the tears it makes you shed when peeling and cutting. Growing up in Patna, every year the price of red onion would sky rocket during winters.

We are an onion-loving family! We love onions in everything. Raw, cooked, crisp-fried, or dunked in hearty stews. Onion inflation was a sore point in my Mum’s kitchen, like any middleclass housewife on budget cooking. Its another story though that that budget included gourmet meals pretty much every day.

One day in the middle of the onion price-rise, my Mum would announce – No onions from now in salads or jhalmuri. Its 80 rupees a kilo.

So?

In spite of her I-am-the-Tiger-Mom approach towards onions, we would still find slices of them in our salad or a good amount of it in her Mutton Do Pyaza. I still wonder why she even bothered with that onion embargo, with that feeble willpower when it came to serving onions to her family.

I don’t have my Mother’s Mutton Do Pyaza recipe today.
But what I do have is a simple, full of character goat meat dish. My Father-in-law’s actually. Its not one of those flashy recipes, where you can’t lay your hands on half the ingredients mentioned. It is basic, hearty and once you can crack it, you will be the most clever cook in town. And I am talking to kitchen virgins here who think cooking mutton is the most difficult thing.

To make good mutton, that fall-off-the-bones kind is the best thing I have learned in (slow) cooking. So here it is, Baba’s Baghdadi Mutton. Any relation with Iraq and this dish is highly doubtful. Just enjoy the name and the recipe.

Ingredients for  Baba’s Baghdadi Mutton are:

500 grams goat meat, bone in, cut into two inch pieces (no lean meat please, get meat with good marbling. I usually get the shoulder portion of a baby goat)
1 very large red onion, slivered thinly
300 grams plain yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1 heaped tablespoon freshly cracked black pepper
7-8 whole dry red chillies (I usually add about 20 since my husband and I have a high heat quotient, so adjust the heat accordingly, play safe if kids are eating)
2 tablespoons olive or vegetable or canola oil
Salt

For starters, get a large bowl, and marinate together the mutton, sliced red onions, yogurt, ginger-garlic paste, black pepper and the dry red chillies. Keep refrigerated overnight or on the counter for at least 5-6 hours.

Warm (not heat) oil in a thick pan, use the pressure (cooker) pan if you want to. Add the marinated mutton and coat well with the oil. Cover and cook, mixing and moving the mutton and spices for the next 40-50 minutes on low-medium heat.

You will see the mutton release its natural fat and juices as it comes close to being completely cooked. Add salt and a little water if needed. Move it around well. Do a taste test and remove from heat.

Serve the Baghdadi Mutton with a big garden salad (don’t forget the onions!) and phulkas/chapatis/ruti.

This is probably the quickest and easiest mutton dishes I have made. But no less tasty for that. Very few ingredients, simple flavours and takes you to a different direction of cooking mutton – with so little oil! Go try.

Soma Chaudhuri’s Methi-Murg Kebab, Not Just Another Chicken Kebab!

So Soma sent me her famous Methi-Murg Kebab one day. Nothing would be simpler to knock out than this chicken kebab recipe of hers.
Apparently, she stumbled onto this recipe in a tandoori cookbook many years ago in Calcutta. Since then she has played with the ingredients, and given it a Soma-touch! 

And this is something I made up of her Methi-Murg Kebab.


I have to admit, I did tweak Soma’s recipe a bit. I thought of playing around the idea of adding some yogurt in the marinade would make the kebabs more moist. Soma’s Methi-Murg Kebabs taste delicious and look really beautiful on a massive platter in the middle of a table. And the leftovers, if any can sneak into your pita/tortilla/paratha with some greens the next day for a take-to-work lunch!

Ingredients for Methi-Murg Kebabs are:

3 chicken breasts, cut in two-inch pieces
Half cup plain yogurt
3-4 tablespoons plain cream cheese
1 heaped tablespoon ginger paste
1 heaped tablespoon garlic paste
1 heaped teaspoon green chilli paste
Juice of one large lemon
Half teaspoon red chilli powder
2 tablespoons kasturi methi leaves, crushed
2 tablespoons besan
Bell pepper squares for skewering with the kebabs later
1 egg beaten, for basting
Salt
Oil

Make a marinade with the yogurt, cream cheese, lemon juice, ginger-garlic-green chilli, red chilli, kasturi methi and salt. Make sure you break down the cream cheese to mix well with the rest of the ingredients.

Now add the chicken pieces, and coat the marinade well. Keep covered in the fridge for at least 6-8 hours.

There are two steps to making this kebab. Heat a pan until really hot. Add a couple of tablespoons of oil and add the besan, quickly stirring and reducing the heat to low-medium so that we don’t burn the besan. After about 2-3 minutes of stirring the besan in the oil, dunk the marinated chicken into it (with the marinade). Cook the chicken on high for 10-12 minutes or until half-cooked, moving continuously and coating the chicken well with the besan and its marinade. Remove and let it cool for you to handle it.

Add the green (or red/yellow/orange) bell peppers to the half-cooked chicken and let it sit for 10 minutes. When you are ready to cook, heat a grill pan or you can even do this in a gas tandoor or broil.

Skewer the chicken and bell peppers alternately to go on the grill. If you are using bamboo skewers, make sure you soak them in water for sometime to prevent them from cracking under the heat. I use metal skewers, because I want mine to see me through the rest of my life!

Baste the skewered chicken and bell peppers lavishly with the beaten egg. Your grill pan should be really hot before you drizzle some oil on it.

Place each skewer gently on your grill pan and let it cook on each side for 3-4 minutes.

Turn and baste with the egg and some more oil, till you get a beautiful char on all sides.

Remove the kebabs from the pan and serve with salad, onion rings, and green chutney on the side. Preferably on that lovely platter you have been keeping away to serve a star dish.

Doi Maach

New beginnings in Bengali homes usually feature fish! It’s tradition.

So after a hiatus of three months I am back to writing a new post. Let me clarify, I was never out of action (from the kitchen), but what I cooked in the last three months was nothing to write about!

For those who are wondering about my inadequacy at updating a Blog which has evolved as a way of life for me, I have news! I gave birth to a beautiful (Yes, I am biased!) girl about a month ago. She is exactly 27 days old today, and already has a way with her eyes. She uses them to blackmail her parents. I have a feeling she will pout, purr and use other girlie ammunitions for extraction in the future. Just like her Mommy does.

So while my daughter takes her baby naps, I sneak into the kitchen and do a much-asked dish – the Doi Maach. Bengali for fish (it’s always Rohu) cooked in yogurt. This is a traditional Bengali dish which has found its way to weddings and occasional feasts. It often stands out for its silken texture and a balanced sweet, savoury and sour taste. And if you are lucky, you might even find plump raisins in the gravy!

Essentially pieces of raw fish are introduced in the yogurt sauce once its cooked. However, many who do not like the idea of “raw” fish prefer to lightly fry the pieces of fish before they are dunked in the sauce. It’s also important that you choose the right pieces of fish – preferably the gada or the pieces from the back of the Rohu. Ask your fish monger and he will know!

Ingredients for Doi Maach are:

5-6 gada pieces of Rohu fish
6-7 tablespoons plain yogurt, whisked with half a cup of room temperature water
1 medium red onion, finely chopped
2 tablespoons ginger paste
Half tablespoon garlic paste
10-12 raisins
2 bay leaves
2-3 black cardamoms
2-3 green cardamoms
1-2 sticks cinnamon
4-5 cloves
2 tablespoons ghee
1 teaspoon turmeric powder
1 heaped teaspoon red chili powder
Sugar
Salt

Heat ghee in a thick pan and add the whole spices – cardamoms, bay, cinnamon, cloves with the onions. Sauté till the onions are transparent. Add the raisins at this stage.

Now add the ginger, garlic, red chili powder and turmeric and cook everything till lightly coloured. All on low-medium heat.

Turn the heat to the lowest gas mark and gradually add the yogurt. Make sure you continuously mix the ingredients as you add the yogurt.

It takes about 15-20 minutes of slow cooking, the pan covered all the time to cook the sauce.
You will know when you see the oil bubbling at the sides of the pan. That’s when you know that the gravy is ready. Season with sugar and salt and gently slide in the pieces of fish. Make sure you are using an open-face pan to give you enough room to move around the fish.

It takes about 8-10 minutes for the fish to cook through in the sauce. Do a last taste test and see if the Doi Maach has the right balance of taste. Remove from heat. Its best served with plain white rice.

A Comfort Food Called Kadhi

Kadhi is the blonde cousin of Indian dals. Its yogurty base is a great assurance on a cold winter day. A bowl of hot Kadhi from the pot its been slowly simmering in can give you a strange kind of comfort of being loved by a tangy, savory dish which is unashamedly simple to make.

In the normal run of things, Kadhi is made differently in different parts of India. Sometimes with chunky vegetables, while it could vary at other times with dumplings or fritters made of chickpea flour. Two recipes I recently saw on the Blog world are Soma’s and Aipi’s.

Mine is a satellite recipe and not necessarily the most traditional. But it works – from the slow buildup to the bubbling full point.

Ingredients for Kadhi are:

For the fritters/pakori:
One and half cups chickpea flour/besan
1 teaspoon red chili powder
One and half teaspoons turmeric powder
Pinch of baking powder
Salt
Canola or mustard oil for deep frying

In a mixing bowl, add together the besan, spices, baking powder, and salt. Add little water and make a thick batter. Beat the batter with your hand in a circular motion, till there are no lumps.

Heat oil in a wok till smoking. Take about a spoonful of the besan batter and drop in the hot oil. This is the pakori we make for the Kadhi. Deep fry these fritters in batches and keep aside. It takes about 3-4 minutes on medium heat for the fritters to cook through. Turn them midway of cooking. Make sure that the besan you are using is not an old stock, else the fritters will not be fluffy.

For the Kadhi base:
2 cups plain, sour yogurt/curd
Half cup chickpea flour/besan
2 teaspoons red chili powder
2 teaspoons turmeric powder
4 cups water
Salt

Whisk together everything and pour in the pot you will cook the kadhi in. Ideally you should use an open-face thick pan which can accommodate the base and the fritters.

Bring this mixture to a rolling boil, mixing continuously. Start from low heat and gradually crank it up. You will see that its runny texture begins to thicken because of the chickpeas. You can add little quantities of water if the kadhi is thickening up quickly. It took me slow to medium cooking of about 20-25 minutes to cook my Kadhi.

Add the fritters to the boiling kadhi only when the raw taste of the ingredients has left this base. The Kadhi isn’t complete without seasoning or tempering it with crackling dry red chilies and spice seeds like cumin and fenugreek.

For the tempering:
2 fat cloves of garlic, sliced
1 heaped teaspoon cumin seeds
1 teaspoon fenugreek seeds
8-10 dry red chilies
2 tablespoons oil (leftover from frying the fritters)

Heat oil in a small pan to smoking. Add the slices of garlic, cumin, fenugreek and dry red chilies in no particular order. Let them cook on low heat for 1-2 minutes till they release their respective fragrances. Do not brown the garlic.

Pour this tempering on the Kadhi. Watch some sizzle action in a bowl while you get some fluffy white rice ready to go with the Kadhi.

The one thing you will be sure of after this meal of Kadhi-Chawal is that you will feel eternally fulfilled and you will even have leftovers for the next day.