MINT FLAVORED KONKANI CHICKEN MUGHLAI!
Fusion cuisine is cuisine that combines elements of different culinary traditions. Konkani cuisine is primarily influenced by coconut based gravies and the liberal use of coconut oil. So in that sense Kerala food can be considered as Konkani food!
Religious food laws, such as Jain dietary laws can also exercise a strong influence on cuisine. For example in Ahmedabad, on the lighter side, for the Jains of Ahmedabad, restaurants serve Jain Murg Mussalam, i.e. Murg Mussalam without onions, garlic and ginger (since ginger is a root!),
Now here is a dish for special occasions for a Gujju Jain friend who was tired of Ahmedabadi Jain Murg Mussalam - KONKANI MINT FLAVORED KONKANI CHICKEN MUGHLAI!
This is a fusion of Konkani Coastal way of preparation using coconut base and the original Mughlai cuisine!
Ingredients for Konkani Mughlai Chicken
• 1 full medium sized dressed chicken
• 4 onions finely chopped, one fourth kept aside
• 2 tsps ginger garlic paste
• 1" stick of cinnamon
• 5 pods of cardamom
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2-3 pods of cloves
• 1 tsp red chilly powder
• One big cup of grated coconut
• Tej patta leaves 2-3
• 2 eggs boiled and sliced.
• 6-8 cashew nuts ground to a paste
• Salt to taste
• Puree of 4-5 mid-sized tomatoes
• Fresh coriander and mint leaves
• Half cup curds
• Mint-coriander paste
• Chilly powder
• Turmeric powder
• Marinade chicken in mint-coriander, red chilly powder, turmeric powder and curds for at least three hours. This ensures that after cooking, mint flavor gets highlighted.
• Make a fine paste of the grated coconut and one chopped onion
• In rice bran oil, roast the remaining 3 chopped onions till golden brown. Also roast the tej patta, cinnamon, cardamom, cumin powder, coriander powder
• Add dry chicken pieces and roast for 8-10 minutes
• Add the ground coconut-onion paste, tomato puree, cashew nut paste and the remains of the marinade
• Cook chicken for 40 minutes
• Garnish with coriander leaves and the sliced boiled eggs
Have it with jeera rice or pao. I personally prefer pao!