MURGH KA SOWETA
RAJASTHAN IS AS FAMOUS FOR ITS FOOD AS IT IS FOR ITS REMARKABLE FORTS, DREAMY LAKES AND VIBRANT CULTURAL LIFE
Chef Sujit,
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Opulent, aromatically spiced and sumptuously prepared, Rajasthani cuisine offers an appetising history. The kings back then favoured a no-expense spared approach to cooking, and were always closely involved with the cuisine served under their roof. In fact, when a royal court travelled, they would often take the entire kitchen with them on their journeys! This close connection explains why Rajasthani cooking is very much influenced by the personal style and tastes of the Kings.
Some key ingredients used in the cuisine are corn, spices, yogurt, besan (ground chickpeas) and Mathania chillies, which are locally grown in Jodhpur. “Rich in royal history and a product of Rajasthan’s extreme climate, this unique cuisine has always intrigued me and I love experimenting with its flavours,” says Chef Sujit, Executive Chef, Leela Palace Udaipur, who adds, “In our country, the guest is God. Historically, cooking was a way of impressing important royal visitors, so premium ingredients were always used. There are even stories of peacocks being fed precious gems but that’s not something I replicate in my kitchen at Leela Palace Udaipur!”
For first time visitors to Rajasthan, Chef Sujit recommends trying indigenous speciality Kadhi Kachori at least once — essentially a soup dish served with fried, filled dough balls. Mirchi Vada — delicious, fiery
METHOD:
zzzzzMarinate the boneless chicken with a blend of ginger garlic paste and lemon juice.
Heat clarified butter in a heavy-bottomed pan and add whole cardamom, mace and bayleaf.
Sauté the chopped onions until they turn golden brown, add turmeric, cumin and coriander powder.
Add chopped tomatoes and stir fry until cooked.
Make a homogeneous mixture of beaten yogurt, cooking cream and crushed corn paste.
Unite the above mixture and the marinated chicken in the pan and cook it until the chicken is tender. Remove from heat and serve it garnished with fresh green chopped coriander and drizzle it with clarified butter.