Moghul Chicken Dilruba

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Moghul Chicken Dilruba
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This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. "Dilruba" means "sweetheart." The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India's most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine that that of any other conqueror.

Ingredients


  • 2 medium onions

  • 2 tablespoons chopped fresh ginger root

  • 6 tablespoons butter or vegetable oil

  • 1 3 to 4 pound chicken, skin removed, cut into small serving pieces

  • 1 cup fresh plain yogurt

  • 1/4 cup almonds

  • 1/4 cup walnuts

  • 1/4 cup melon, pumpkin or squash seeds (optional)

  • 1 cup milk

  • 2 tablespoons garam masala

  • 1 teaspooon ground turmeric

  • 2-3 fresh green cayenne peppers, minced, or substitute any small, hot chiles such as serranos or jalapeños

  • Salt and ground cayenne to taste

  • A few strands whole saffron, soaked in two tablespoons warm milk

  • Minced fresh cilantro and whole almonds and cashews for garnish



Instructions


Put the onions and ginger into a blender or food processor and process to a smooth paste (about the consistency of apple sauce). Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind the almonds, walnuts, and melon seeds until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chile peppers, salt and ground cayenne pepper.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.

Garnish with cilantro and nuts and serve hot.

Servings
4
Servings
4
Moghul Chicken Dilruba
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. "Dilruba" means "sweetheart." The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India's most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine that that of any other conqueror.

Ingredients


  • 2 medium onions

  • 2 tablespoons chopped fresh ginger root

  • 6 tablespoons butter or vegetable oil

  • 1 3 to 4 pound chicken, skin removed, cut into small serving pieces

  • 1 cup fresh plain yogurt

  • 1/4 cup almonds

  • 1/4 cup walnuts

  • 1/4 cup melon, pumpkin or squash seeds (optional)

  • 1 cup milk

  • 2 tablespoons garam masala

  • 1 teaspooon ground turmeric

  • 2-3 fresh green cayenne peppers, minced, or substitute any small, hot chiles such as serranos or jalapeños

  • Salt and ground cayenne to taste

  • A few strands whole saffron, soaked in two tablespoons warm milk

  • Minced fresh cilantro and whole almonds and cashews for garnish



Instructions


Put the onions and ginger into a blender or food processor and process to a smooth paste (about the consistency of apple sauce). Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind the almonds, walnuts, and melon seeds until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chile peppers, salt and ground cayenne pepper.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.

Garnish with cilantro and nuts and serve hot.

Servings
4
Servings
4
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