Wednesday, October 16, 2019

Chicken Dry Curry- Murgir Makha-Makha Jhaal

The leaf of every tree, brings message
From the unseen world, look every
falling leaf is a blessing
-          Rumi

Past couple of days, its raining here, sometimes persistent and sometimes intermittent. We are observing sudden drop in temperatures in the mornings and evenings. If it rains the weather becomes cold and soggy which is typical of autumn season in this part of the world. 

Although, fall season has an enticing aura and grandeur. Each and every falling leaf has a beauty of its own. I was strolling out, in one of our local parks and tried to capture some moments with my mobile.

And also, this blog has turned 13. Thirteen long years have passed, when I first wrote a random blogpost in blogger in 2006.It feels nice to be connected to my readers, who have subscribed the blog posts and feeds.
Although, I am not that active in using other social media platforms, this blog still has some loyal readers. I must thank them and new readers for coming back here for recipes and more for years now.

Now to the recipe for todays post- chicken curry. I would not want to label this as curry. But I fail to come up with exact replica for ‘makha-makha jhal’ in English. I have taken some liberty in naming this dish chicken dry curry. I have used ajwain/carom seeds for making this dry curry, although it’s not the only ingredient, which I would like to highlight.
Although must admit ajwain/carom seeds being a digestive enhancer helps in balancing off the richness of the gravy that comes with walnuts and all whole garam masala ingredients.
The use of freshly grounded spices like mace, cloves and cardamom has infused much aroma to the gravy. The gravy was done in slow stir/fry type.
This is a work of patience, as you need to pound and grind the spices for a lovely aroma, which adds up to the gravy. I took the pictures with my mobile as usual. Hope, it justifies the texture of the gravy.

Now to the recipe.

Chicken Dry Curry- Murgir Makha-Makha Jhaal
Recipe requirements
  • Chicken – 1kg
  • 4 medium size onions
  • 4-5 garlic cloves
  • ½ inch ginger
  • 3-4 green chillies
  • 1 medium size tomato
  • 2-3 medium size potato cut into half
  • 5-6 walnuts
  • ¼ cup of raisins

  • 1 tsp of red pepper powder
  • 2 tsp of coriander powder
  • salt as per taste or 1 tsp 
  • 5-6 tbs of cooking oil 

To be freshly grounded
  • 2 tsp of whole black pepper
  • 4-5 cloves
  • 4-5 green cardamom
  • Few strands of mace
  • ¼ tsp of carom seeds
  • Wash and clean chicken pieces thoroughly. I have used 4 leg-sides portions for this curry which makes approx 1 kg of chicken.
  • In a food processor or mixer/grinder, grind onions, garlic, ginger, walnuts, raisins, tomato and green chillies to a smooth paste.
  • Now heat up a heavy bottomed fry pan, add cooking oil.
  • Add in the prepared paste, add in salt, turmeric powder, red pepper powder and coriander powder and keep on stir/fry for 10-15 mints.
  • Meanwhile in a mortar/pestle, dry grind- carom seeds, cloves, cardamom, whole black pepper and mace.
  • Now add in cut potatoes to the above. Add the dry grinded masala powder now.
  • Keep on stir/frying for about 5-7 mints more. 
  • Now cover the pan and let it cook. Do not add water, if you want a dry gravy with it. Lower the flame and let it slowly cook in its own juices and all spices for about 30 -35 mints or till all the chicken pieces turns soft and cooked through well.

Happy Cooking Friends

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