© 2007
Murgi Survedar (Chicken with coconut milk)
Introduction:
This recipe is long and is in fact a bit lengthy to cook.
It derives from the kitchens of one of the Royal families, Holkars of Indore.
More important, it is very different from the usual tomato based cooking from the Punjab style restaurants commonly seen in Western countries. It is less spicy and subtler
I assure you that the results will compensate for all the time spent.
Bon apetit!
Ingredients:
Section 1:
2 tsp. Minced garlic
1 Tsp minced ginger
1 Tsp vegetable oil
1.5 lbs meaty chicken cut in medium sized pieces
2 tsp. Salt
½ tsp. Turmeric
8-10 unsalted cashew nuts
8-10 blanched unsalted almonds
Section 2:
1.5 inch long cinnamon stick
Seeds of 4 cardamoms
½ tsp. Peppercorns
2 tsp minced ginger
8 garlic buds
3 Tsp. Minced onions
Section 3:
6 Tsp clarified butter [ ghee] or vegetable oil
1/3 cup coarsely chopped onion
¼ cup plain yogurt unflavored.
1-cup thick coconut milk
2 Tsp fresh coriander [ cilantro] leaves
Method:
From section 1, drop garlic, ginger and oil in the blender and puree. Pour then puree in a heavy pot and sauté for 5 minutes. Add all remainder ingredients from section 1 and stir. Raise the heat and continue frying until the chicken is golden. Add three cups of water cover and simmer till chicken is tender. Drain chicken and nuts and preserve, strain broth and preserve.
From section 2 drop into a blender all ingredients one by one in the same order Add ¼ cup water to make a smooth paste.
Now for the final cooking from Section 3, in a heavy saucepan heat the ghee and fry the onions till they change color. Turn off heat and stir in the blended paste. Turn the heat continue frying while scraping and turning. Add water in small quantities to prevent sticking. Continue till ghee [or oil] bubbles to the top.
Add the chicken pieces and nuts, stir and add yogurt and finally the coconut milk.
Stir constantly till chicken is tender and enveloped in a rich golden sauce.
Serve hot with rice.