For the next few months this is going to be my last report from Mysore.
On our last night here at The Regaalis Hotel we had ordered 3 different dishes from Executive Chef Aga and for me it was
Zaffrani Kajuwala Murgh
500 g boneless chicken
50 g Amul cheese (or mild cheddar)
50 g Amul cooking cream
05 g green cardamom powder
Some chopped coriander leaves
01 tsp white pepper powder
15 g ginger paste
15 g garlic paste
100 g hung curd (thick yoghurt)
50 g cashew nut paste
To taste salt
1-2 nos green chilly, chopped
Method of Preparation:
Cut the chicken into small pieces and marinate with ginger, garlic, cheese, hung curd and chopped coriander, green chilly and the cooking crème. Check seasoning.
Allow chicken to marinate for about 1 hour.
Cook the marinated cubes of chicken on a skewer in a clay pot oven (or under a grill, turning frequently) until 3/4th done.
Cashew Base Gravy:
100 g whole cashew nuts
2-3 nos green chilly
50 g sliced onions
30 ml Ghee or Oil
15 g ginger paste
15 g garlic paste
100 g yoghurt
To taste salt
05 g white pepper powder
1 pinch of saffron strands
2-3 nos green cardamom, whole
Method of preparation:
Soak and puree the cashew nuts in warm water.
Empty the paste in to a container.
Take some water in a pan, add the sliced onion and green chillies and cook until soft and opaque. Puree the mix once cold. Keep the puree aside.
Take some oil or ghee (clarified butter) in a pan, add the pureed onion, saute for 2 to 3 minutes and add the ginger and garlic paste, cashew nut paste, green cardamom powder, add a cup of water (200 ml). Continue to cook on a slow flame for the next 10 to 20 mins or until the oil starts to separate from the gravy and begins to ‘float’. Add the saffron strands, previously soaked in milk for at least 10 to 15 minutes, and check for taste and seasoning. Keep gravy aside.
Mix the Murgh Malai kebab in to the cashew gravy and cook for another 2-3 minutes. Garnish with fresh crème, fresh coriander and cashew nuts. Sprinkle some saffron strands on top.
Zaffrani Kajuwala Murgh is now ready to be enjoyed with oven fresh Parantha or steamed rice.
This is, as you can see, quite a rich dish. But do not try and cut out the cashew nuts, or the dish becomes something quite different. And once in a while I like to indulge – but I assure you, there is no space for pudding or ice cream left afterwards!
So, and as I bid you ‘farewell’ for today from this ancient city of Mysore, I leave you with just a few pictures until next time. We have already earmarked a whole day at the Royal Palace and its surroundings and I know that Andrea will be only too happy to show you around.
Statues are handcarved out of those kind of granit blocks.
Flowers for the Temple
A lorry load of Party Supporters
A house entrance decorated for a social function
Sean, welcome to my Site and thank you.
Great pictures! I feel as if I’m there myself. And lovely recipe – looks totally wonderful. Thank you.
John, thank you for your nice comment. Although not a dish to be easily photographed – it tastes absolutely delicious.
At first I thought that was etouffee. Now that I look at the ingredients it’s even more tempting. Great photos.
thanks Greg, to be honest I had to google ‘etouffee’ since it sounded familiar. When I lived in Trinidad (W.I.) we had something similar made with our land crabs, which used to invade one of our terraces occasionally, lol (no, it’s not a joke!), but I prefer this indian chicken dish here.
Sounds delicious….curry is one of my favourite foods….so I’m glad to have found your site 🙂
Seonaid, welcome! I am glad you like what you found – try to take time and go back here, some more curries!!!!!
Those saris are just beautiful
Dallas, thanks. But just wait until I post SAREES!!! You will really love those. x
Hello there! Wow… your site is pretty much my curried version of heaven! I absolutely love authentic curries but I’ve been struggling to find recipes that actually produce authentic versions of Indian dishes. I’m definitely going to try some of the recipe versions on your blog… I love that you’ve actually sourced them from Indian chefs during your travels! Thanks for sharing such beautiful snapshots of your life with us. I actually discovered your site through the ‘Best Moment Award’ page, as we have both recently been nominated. Thanks again, and I’ll be back to visit your site regularly from now on! x
Namaskaram, Laura. Thanks for your kind comments. In fact, the best of all “Indian Chefs” shares his life with me – my husband! And yes, I too, like most people, often “mix-and-match” whilst cooking, but on the whole, I try to stick to the original recipe (I might just up the chilly to suit our TASTE, lol). I hope to see you here soon again. Carina
Great dish and wonderful photos!
The foods and the dress of cultures … love it … thank you!