THE RAJASTHANI CHICKEN COOKBOOK

EPISODE 2 (Murg Kesar Kali Mirch)

Murg Kesar Kali Mirch is a delicious Indian chicken curry dish that is known for its rich and aromatic flavors. Comprising of tender piecesof chicken cooked in a creamy sauce, flavored with saffron (kesar) and black pepper (kali mirch), Murg Kesar Kali Mirch has a long and interesting history.

The origins of this dish can be traced backto the Mughal period in India. The Mughals were known for their elaborate and flavorful cuisine, and Murg Kesar Kali Mirch is believed to be a creation of their royal kitchen.

During the Mughal era, saffron was considered a rare and expensive spice that was highly valued for its vibrant color and distinct taste. It was often used in royal dishes to add a touch of luxury and opulence. The addition of saffron to Murg Kesar Kali Mirch not only gave the dish a beautiful golden hue but also enhanced its flavor profile.

Black pepper, on the other hand, has been an integral part of Indian cuisine for centuries. It was used not only for its pungency but also for its medicinal properties. Black pepper is believed to aid digestion and improve overall health, making it a popular choice in traditional Indian cooking.

The combination of saffron and black pepper in Murg Kesar Kali Mirch creates a unique and flavorful blend of spices that tantalizes the taste buds. The chicken is marinated with a mixture of spices, including black pepper, and then cooked in a creamy sauce infused with saffron. The result is a dish that is rich, aromatic, and truly irresistible.

Over the years, Murg Kesar Kali Mirch has gained popularity across India and beyond. It has become a favorite among chicken curry lovers and is often served at special occasions and festive gatherings. The dish has also been adapted and modified to suit different regional tastes, with variations in the spice levels and additional ingredients.

Today, Murg Kesar Kali Mirch continues to be cherished as a classic Indian dish that represents the rich culinary heritage of the Mughal era. Its combination of saffron and black pepper, along with other aromatic spices, creates a symphony of flavors that make it a true delight for food enthusiasts.

Here is a recipe for Murg Kesar Kali Mirch:

Ingredients:

- 500 grams chicken (cut into pieces)

- 2 tablespoons- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 onion, finely chopped

- 2 teaspoons ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 tablespoon black pepper powder

- 1 teaspoon kesar (saffron) strands, soaked in warm water

- 1 cup yogurt (whisked)

- Salt to taste

- Fresh cilantro leaves for garnish

Instructions:

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

2. Add the finely chopped onion and sauté until it turns golden brown.

3. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. Add the turmeric powder, red chili powder, and black pepper powder. Mix well.

5. Add the chicken pieces and cook until they are well coated with the spices and turn slightly brown.

6. Lower the flame and add the whisked yogurt. Mix well and cook for about 5 minutes.

7. Add salt to taste and mix well.

8. Cover the pan with a lid and let the chicken cook on low flame for about 15-20 minutes or until it is tender and cooked through.

9. Once the chicken is cooked, add the soaked saffron strands along with the water. Mix well.

10. Cook for another 2-3 minutes to allow the saffron flavor to infuse into the chicken.

11. Turn off the heat and garnish with fresh cilantro leaves.

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

Enjoy your homemade Murg Kesar Kali Mirch!