(Mughlai Chicken in Creamy Gravy)
Unlike others, Bengali cuisine has a large influence of many different tradition of cooking from many different parts of the world, as it fell under the sway of various rulers, from Turk as early as thirteenth century to British, who left Bengal just over half a century ago. However, the Mughal dynasty was perhaps the most remarkable turning points in history of Bengali food – a vibrant cuisine was formed, with the strong influence of Mughal courts. The use of milk, cream, and sugar along with expensive spices such as saffron and cardamom has been part of Bengali cuisines since then.
Mughlai chicken is one of those royal dishes that is rich with mild, thick and creamy gravy. This dish is absolutely delicious, but very easy to cook. Everyone of my family loves it. It is, in fact, one of our favorite dishes during weekends. Simply follow the instruction and it will turn out heavenly.
|1 whole chicken|
(around 8 pieces)
|1 black cardamom|
|1 cup onion paste||¼ teaspoon cinnamon powder|
|2 teaspoons garlic paste||¼ teaspoon clove powder|
|2 teaspoons ginger paste||4 green chilies|
|2 teaspoons peanut paste||½ cup sour or greek yoghurt|
|½ cup oil|
How to Make It Delicious
|1. Remove the chicken skin and cut it into 8 or 10 pieces.|
|2. Gently pierce the chicken pieces with a fork.|
|3. Put the chicken in a pan and mix all the spices – 1 cup onion paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons peanut paste, 1 black cardamom, ¼ teaspoon cinnamon powder, ¼ teaspoon cloves powder, 4 green chilies, and ½ cup sour or greek yoghurt.|
|4. Add ½ cup oil to the spice mixed chicken.|
|4. Put the pan over medium-low heat.|
|5. Cover the pan and cook it until the oil starts floating on top, about 20-25 minutes.|
|6. To finish, serve the Mughlai Morog on a plate and garnish with green chilies or slices of capsicum.|
If you notice the ingredients, we did not use the garam masala, instead we use different spices. Indian garam masala is a blend of 8+ different spices, and each family has its own secret recipe for making it.
This dish is already rich with many spices and yoghurt, and there is no need to use cream, sultanas (golden raisins), and flaked almonds for garnishing it.
Remember the taste of any dish is hugely depends on salt, so measure the salt with your senses. In time, you will develop a tactile memory for just the right amount.
Last and most important before eating this wonderful dish, don’t forget to begin with the name of Almighty, the Most Gracious, the Most Merciful, for giving us the opportunity to enjoy His bounty, and as always, you can feel the soul of your dish when share it with someone you love.