A Moghul yogurt based dish. Rich and creamy and still a very popular dish in Kolkata.
Uses 2 key ingredients: cashews and poppy seeds that give it its distinctive and authentic flavour.
Its completed with few saffron strands and Kewra drops.
Fit for any Moghul king!
It’s a more sublime tasting dish for me. Rich but subtle in some respects but full of flavour from the spices that give ‘heat’ such as pepper, dried red chilli and fresh aromats!
It’s usually a dish presented when entertaining!
This is my indulgent dish I enjoy every so often, it makes me smile and I love the flavours.
I have stripped unnecessary spices and various additions people have added overtime diluting its authenticity and taken it back to what it should be.
I’ve added the opulent elements at the end in a temper in order to let them sing and keep their integrity rather than lose them within the dish during the cooking process!
Whole cut chicken marinated for at least couple of hours (but preferably overnight) in:
1tbsp of garlic/ginger paste
half cup full fat yogurt
1 tbsp minced green chillies
1tsp white pepper
1 tsp salt
Half an onion in paste form
3 tbsp ghee
2 bay leaves
2 big dried chillies
1 onion blended into paste
1tbsp garlic ginger paste with 4 to 5 green chillis
2 tbsp white poppy seeds and 15 cashew nuts blitzed into paste
Half cup yogurt
1 tsp sugar
1 tsp salt
Half tsp chilli powder
1 tsp white pepper
1 tbsp ghee
Pinch of saffron
4 dried chillies
1 med onion cut into 1cm wide rings, separated
Garnish with cashews and serve.
This goes very well with plain Pulao so that the subtle background whole spice tones are not lost,
I love it!
Step by step method below
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