Survival Of The Fittest

Finished my 1st set of night duties as an RMO 2 Acute Medicine yesterday. RMO 2 is a sorry character since he/she has to complete unfinished jobs in 18 wards, help the House Officer, clerk new patients, respond to peri-arrest calls and hold the crash bleep. Me in Navy scrubs with 2 bleeps on me that increase to 4 at 6:30 am, I feel smothered.

You then join the post-take rounds which may end as late as 10:15 am. I then drive 20 miles back home trying my best to not sleep at the wheel (trust me I have done it :( ). I was lucky to be working with an excellent bunch of girls though and loved cribbing together. What doesn't break you, makes you! It felt wonderful at the end to conquer such an inundating task.

I was so ecstatic to survive that I celebrated with cooking up a feast yesterday: Lebanese Lamb Kafta with roasted Pita chips! Turned out YUM!

Since I promised my friends that I would cook and post a recipe to my blog today, here we go! I'd cooked this one up over the weekend in my Haandi (clay pot) and it was just too good. Very earthy creation. You can use whatever pot you like.

MURGH MASALA

INGREDIENTS

Chicken (bone-in) cut into 8 pieces-0.75kg

MARINADE
Beaten yoghurt-3/4 cup
Freshly ground black pepper-1 tsp
Salt-to taste

SPICY PASTE
Peeled Ginger-1 inch piece
Garlic cloves-6
Medium-sized onions-2
Whole cumin (zeera)-1tbsp
Whole dried red chillies-10

GARNISH
Lemon slices
Fresh coriander (Hara dhanya)
Julienned ginger (Bareek kati adrak)


TEMPERING/BAGHAAR
Vegetable oil-1/2 cup
Whole garam masala (whole mixed spices): 10 black peppercorns (kaali mirch), 1 cinnamon stick (Daarcheeni), 3 cloves (laung), 1 black cardamom (bari ilaichi).

Coarsely pound the black peppercorns and add to the chicken alongwith yoghurt and salt. Leave to marinate for 30 minutes.

Dry roast the cumin and red chillies on low flame until fragrant

and then pound coarsely in a mortar and pestle. You could use a coffee grinder too but the spices
get slightly burnt in the process. Besides I like to put all my love in my meals.

Now pound together the garlic, onion, ginger, red chillies and cumin together to a thick paste. Don't worry if the consistency is not smooth. It tastes even better with partially ground ingredients. You can use a blender if you want. I like it as earthy as possible.

This is how my paste looked like after a few patient minutes.

Crackle the whole garam masala in hot oil.

Now add the paste to the oil and stir on medium-high heat for 4-5 minutes.

Add the chicken with the marinade, mix well and

cook on low-medium heat for 10-20 minutes until the water evaporates and oil comes up.

Now uncover and stir quickly on high flame. Once the consistency of the gravy is nice and thick (4-5 minutes)

dish it out and garnish with julienned ginger and finely chopped coriander.







Ideally this should be served with chapati/paratha but I took an easy way out and served it over boiled rice. It was just too good. In case you were wondering, this is from a cookbook with some tweaking and tailoring :).

If anyone can advise me on how to post a larger file on this blog, please write to me. I will eagerly wait for your responses. Goodbye till the next post!

Nostalgia

It was in Al-ain (UAE), in our house that we used to look forward to ammi's chicken curry or 'murghi ka shorba' after school. Me & my brother used to ask ammi to make it once or twice every week and still couldn't get enough of it. Even now when I visit Pakistan, this is the first meal that I want from ammi. Lustrous and colourful curry with succulent chicken pieces served over smoking Matar pulao (Pea pilaf).
Ammi makes it with what's called 'andaza' which is an urdu expression used for cooking without measured ingredients. Your instincts guide you as to the quantity of ingredients needed.
This time I've tried to write down the proportions in order to share it with you.

MURGHI KA SHORBE WAALA SAALAN (SIMPLE CHICKEN CURRY)

Chicken (bone in) 800gm
Oil 1/4th cup
Cloves 4
Cinnamon 1" stick
Black peppercorns 5
Black cardamom 1 (lightly pounded to release the flavour)
Onion Half of a medium-sized onion
Ginger paste 1.5 tsp
Garlic paste 1.5 tsp
Red chilli powder 1.5 tbsp
Haldi 1 tsp
Salt to taste
Coriander powder 1 tbsp
Beaten yoghurt 2 tbsp heaped
Garam masala powder 1/4th tsp
Hot water Half cup

First cut the onion into large chunks and dip in boiling water for 5 minutes.

Blend the onion with a tbsp of water to a smooth paste.

Now heat oil in a saucepan and add chicken.

Fry on high heat until opaque.

Take out the chicken. Add the whole spices to the hot oil and then the onion, ginger and garlic paste. This is a tricky part. Stir well on high heat until this base is cooked well. If this base is not done well the curry will taste sweet. If overdone, the curry may taste bitter. It took me about 15-17 minutes to get this part done. It depends on how much water is there in your pastes. The colour should be wheatish to light golden at the end of this stage and you shouldn't be able to smell the garlic anymore. Keep adding water to prevent it sticking to the base and burning. One way to tell it's done is that holes start appearing in this concoction and it does not splatter out liquid anymore.

Now add a little water to the pan and then the red chilli powder, turmeric powder (haldi), salt and coriander powder (dhanya). Stir well on high heat. Add the yoghurt, keep stirring and add water every so often to prevent burning.

Once the curry is a pretty orange gold colour with holes appearing in it and the oil separating, add the chicken and mix well.

Add the 1/2 cup water. My mother pours it such that the curry is washed off the surface of the chicken and the edges of the saucepan. Turn the heat to low. Sprinkle the garam masala powder and simmer for 15-20 minutes.

And the result is:

You can decorate it with ginger (julienne-cut) and fresh coriander (chopped). I like it unadulterated. This is how I had it.

Thank you ammi. I can eat this 4 times daily!