THE RAJASTHANI CHICKEN COOKBOOK

Episode 20 (history of murg rara)

The history of Murg Rara dates back to the Mughal era in India. Murg Rara is a traditional and flavorful dish that originatedin the northern region of India, particularly in the state of Punjab. Punjab has a rich culinary tradition known for its robust and spicy flavors, and Murg Rara is a perfect example of this.

The dish gets its name from the combination of twokey ingredients: "murg" refers to chicken, and "rara" refers to the process of shredding the chicken. Murg Rara is made by cooking chicken in a rich and fragrant gravy, which is then shredded to create a unique texture.

It is believed that Murg Rara was initially a dish prepared for the royal court of the Mughal emperors. During this time, the Mughal cuisine flourished with the influence of Persian and Central Asian flavors. Murg Rara is said to have been popularized during the reign of Emperor Akbar.

Over the years, Murg Rara has gained popularity among the masses and is now a beloved dish in North Indian cuisine. It is commonly served in restaurants and is also a favorite at weddings and special occasions.

The preparation of Murg Rara involves marinating chicken with a blend of spices such as ginger, garlic, yogurt, and a variety of aromatic spices like cumin, coriander, turmeric, and red chili powder. The marinated chicken is then cooked in a rich gravy made from tomatoes, onions, and a host of other spices. The dish is slow-cooked to allow the flavors to meld together, resulting in a mouthwatering and aromatic dish.

Murg Rara is traditionally served with naan or roti, and can also be paired with steamed rice or biryani. The dish is known for its bold flavors and tender, juicy chicken. It is often garnished with fresh coriander leaves, ginger juliennes, and a squeeze of lemon for added freshness.

The popularity of Murg Rara has led to several variations of the dish. Some versions include the addition of ground meat or minced chicken to the gravy, giving it a richer and heartier texture. Others may incorporate cream or cashew paste for a creamier sauce.

The history of Murg Rara showcases the diversity and richness of Indian cuisine, reflecting the fusion of flavors and cooking techniques passed down through generations. Today, Murg Rara continues to be enjoyed as a delectable and indulgent dish, bringing people together to celebrate the flavors of North Indian cuisine.

Here is a recipe for murg rara:

Ingredients:

- 500 grams boneless chicken, cut into small pieces

-- 2 onions, finely chopped

- 2 tomatoes, pureed

- 2 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 tablespoon butter

- 1 teaspoon cumin seeds

-- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust according to your spice preference)

- 1/2 teaspoon garam masala

- Salt to taste

- Oil for cooking

- Fresh cilantro leaves for garnishing

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them splutter.

2. Add the chopped onions and sauté until they turn golden brown.

3. Add ginger-garlic paste and green chilies and sauté for a minute.

4. Add the chicken pieces and cook them until they turn golden brown on all sides.

5. In a separate bowl, mix together cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add this mixture to the pan and mix well.

6. Cook the chicken on medium heat for about 5 minutes, stirring occasionally.

7. Add the pureed tomatoes and cook for another 5-7 minutes until the oil starts to separate from the masala.

8. Add water as needed to achieve the desired gravy consistency. Cover and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.

9. Stir in garam masala and butter. Mix well and simmer for another 2 minutes.

10. Garnish with fresh cilantro leaves.

11. Serve hot with roti, naan, or steamed rice.

Enjoy your homemade murg rara!