In my interview with Michelin-starred chef Atul Kochhar, I learned how the ‘desi’ cuisine is UK is dominated equally by Indian, Pakistani and Bangladeshi chefs who are working tirelessly to bring the South Asian flavours on the world map. The commonalities between the cuisines is something worth pondering upon. Our long-lasting love affair with both whole and ground spices, local gourds and tubers, seasonal greens and choicest meat, is truly making ‘desi cuisine’ shine worldwide.
The Pakistani city of Lahore is synonymous with many delicious delicacies, that through, partition also travelled to modern India. The influx of West Punjabi population in Delhi and nearby locations, gave us access to many interesting dishes like the Lahori chicken or Murgh Lahori.
This chicken curry hailing from the region of Lahore is cooked in a pool of masalas. Onions, cream, cashewnut paste, make the curry richer in consistency, undercutting the heat stirred in by the spices.
This Lahori chicken recipe by chef Rajesh Wadhwa of Taj Palace, Delhi is cooked on Dum. The art of ‘dum cooking’ is again a very ‘desi’ thing that most of us have grown up watching perhaps. Dum cooking is when you place your meat, veggies or rice in a big pot, cover the lid and then seal the edges. The contents inside will then cook in the steam generated inside due to the lack of air. Dum cooking infuses an unmatched flavour and aroma in the dishes, making every little grain or piece of meat come alive.
Without further ado, here’s a recipe of Dum Murgh Lahori by Chef Rajesh, try it at home and let us know how you liked it. Pair it with hot rice or naan, or tandoori roti for the best experience, a bit of pudina chutney and some sliced onions will also help elevate the overall experience.
Ingredients:
- Chicken drumstick-400 gms
- Oil-50 ml
- Ginger-garlic paste Coriander powder-50 gms
- Deggi mirch powder-50 gms
- Turmeric powder-20 gms
- Brown onions-60 gms
- Whole garam masala-150 gms
- Cashewnut paste-50 gms
- Coconut powder-200 gms
- Cream-50 gms
- Chironji seeds-50 gms
- Lahori Masala-50 gms
- Salt- To taste
Method:
1. Sauté cashew nut, chironji, coconut powder, and brown onion in oil and make a paste.
2. Put the oil in a pan add whole garam masala and saute it till garam masala leaves an aroma.
3. Add ginger-garlic paste and, cook for a few minutes.
4. Add deggi mirch powder, turmeric powder, coriander powder, and saute.
5. Add the cashew nut paste and chicken pieces and saute in masala till the chicken is half cooked.
6. Add the cream and Lahori masala.
7. Add salt to taste.
8. Cook on dum on slow flame till the gravy is thick.
9. Check the seasoning and serve hot with Indian bread.
