It’s time for another delicious recipe from Julie Sahni’s Classic Indian Cooking. This is “Dahi Murghi”, or “Fragrant Yogurt-Braised Chicken”. Unlike the Easy Murgh Masala I made previously, this is yogurt-based instead of tomato-based, so has a thicker, creamier sauce. Again…you’ll have to excuse my inability to take a halfway-decent picture. Any suggestions on doing this better? >.>
Not unlike the last recipe from this cookbook, I went through a couple iterations before deciding on this one to share with you. The first time I made this, I reduced all the ingredients by about two thirds, including those for the sauce. Hypothetically this should have worked out just fine, but instead it made the sauce really difficult to deal with; there weren’t enough actual sauce ingredients to make a thick, satisfying dish. Instead everything got kind of over-cooked, and it didn’t end up sauce-like at all.
The second time around I kept the sauce ingredient ratios about the same, which meant the in the end everything came out the way (I assume) it’s supposed to; there was actually enough sauce to cover the chicken correctly!
This dish has an additional step of pureeing the onions, cream-components, and spices into the gravy, so don’t jump into this recipe before prepping your blender or food processor (I may or may not have done this, I admit nothing)! While an additional step, though, it doesn’t really make the process any more difficult, just a little longer. What’s great is that you can do a lot of multi-tasking while you cook, letting one thing heat up while you slice or puree something else.
For your own edification, here’s what each step of the sauce-creation process looks like. I find pictures helpful, just so you get a sense of what it should look like as you proceed:
The only ‘odd’ ingredient required for this recipe is ghee. Ghee is a fancy way of saying ‘clarified butter’, however, so you have 2 options:
Clarifying your own butter isn’t difficult, it’s just time-consuming, so I felt really lucky to have spotted a jar of ghee at my local Publix. I was really surprised, to be honest, and I don’t think I’ve seen it in every Publix I’ve been in. If you want to check out your own local grocery, check out the butter/dairy section; I found mine (for some reason) with the margarine.
This is another slightly-sweet (thanks to the garam masala) Indian recipe, and I like it very much. It turned out being a little too white for my taste, so while the the sauce simmered down in the final steps, I added some thinly-sliced green pepper to soften. I felt weird eating food without any vegetables in it, I guess. White sauce, white chicken, white rice…? Somebody add a little green in there!
Anyway, this is another low-key and tasty recipe I’ve adapted from Julie Sahni’s Classic Indian Cooking. Do try it out and let me know what you think!
Adapted from Classic Indian Cooking.
Somehow I’ve gone the entire summer without making any ice cream. This is a shame and a travesty, and I should be ashamed of myself (it’s bad and I should feel bad). Here, let me make it up to you:
I didn’t have much time to do any cooking blogging during July, so I’m a bit behind on my blog reading. Perusing Google+ (which, in my opinion, is the best way to see giant, colorful pictures of food right after Pinterest), I came across this recipe for brown sugar ice cream by Katrina from In Katrina’s Kitchen. I liked the sound of it so much that I immediately pinned, bookmarked, and made a draft-post including the recipe. If once is good, three times is better, right? >.>
I’m a big fan of anything that requires brown sugar; its warm and mellow flavor appeals to me in foods both sweet and savory, and I was excited to see a recipe using it in ice cream. How had I never thought of doing this myself??
The only small tweak I made to this recipe was to add a vanilla bean to give it a little vanilla-y ‘oomph’. In the end I was really happy with how it turned out – creamy, sweet, and a hint of caramel flavor from the brown sugar. I would definitely recommend this recipe as a simple deviation from your typical vanilla ice creams, and a great base for topping, mixed-in flavors, or an addition to a pie or cake.
Easy peasy y’all. Enjoy some ice cream before the summer ends!
Vaguely adapted from In Katrina’s Kitchen
Heyo, lookit me, 2 posts in 2 weeks. The pigs, they must be flying!
Actually, I’m just slowly getting back into the swing of cooking regularly as opposed to eating out all the time. Here’s one of my latest successes:
I’m a bit sad that this picture doesn’t appropriately elucidate how delicious this recipe is or, depending on how you make it, how pretty it can be as well. You’re just going to have to take my word for it (I promise, it’s both pretty and tasty).
You see, my brother makes some killer curries. While a PhD student in Illinois he worked with a lot of foreign grad students, some of them Indian, and they often bonded over food (something my family does naturally). So when he bought Julie Sahni’s Classic Indian Cooking, he was able to verify with his friends that her recipes were, in fact, authentic and definitely worth cooking. His curries are all typically based out of this book, all of them wonderful.
In fact they were so good that I recently broke down and bought the book myself, and I’m really glad I did. There are few things I like better than good meal that leaves behind a feel-good smell that lingers in your house til the following morning. These recipes are full of pungent spices (even if you cheat like I do here) that stick around, reminding me how great it feels to make a great meal you can either share with your friends or enjoy for the rest of your week. It’s all about the feel-good food, y’all.
The recipe I took from Classic Indian Cooking was for murgh masala, which for gringos like myself is “chicken in onion tomato gravy”. I dumbed it down a little for people with less time and without a pantry full of spices, but at some point I would like to duplicate her entire process. It’s not too far from what I did, but it requires more time and care, and doesn’t cheat with Penzy’s Garam Masala spice mix. ^_^
This is a very flavorful, slightly sweet dish and if you give it time turns out some fabulous chicken and a great sauce for your rice if you decide to serve it that way. I made this twice: once with chicken thighs cut into 1″ cubes, and again with white-meat chicken tenders, left in tender-form. The thighs definitely tasted better (I mean, more fat == more better, yes?), but if I hadn’t slightly over-cooked the tenders I bet that trial would’ve been just as tasty.
The Easy Murgh Masala is more or less in my favorite style of “put everything in a pot and cook it until it’s done” recipes, with a slight variation of reserving the chicken while the vegetables cook. It’s pretty mindless, and the result is double-plus good. I’m hoping to try out more recipes from Classic Indian Cooking in the future (and possibly continuing to dumb them down), so keep an eye out if you’re interested!
Adapted from Classic Indian Cooking.