Dinner

Murghi (Chicken) Roast 

 Snippets of Thursday evening supper.  

Preparation...

serves 6-8 or 8-10

Originally this dish is roasted on the stove top covered with a lid cooked on low heat, but an oven distributes heat better.

Ingredients:
1 entire chicken cut into pieces
2 large potatoes cut into wedges
1 and 1/2 tsp salt
1tsp blackpepper
1 tsp paprika
1 heaping tsp turmeric
1 tsp chili powder
1 tsp cumin
6 cardamom
10 cloves
2 bay leaves
1/2 tsp oregano (optional)
2 tbs of blended onion, garlic, and ginger paste*
1 cup tomato sauce (optional)
1 whole habenero or de-veined and unseeded( if you like heat)
Few sprigs of fresh thyme (optional)

*this paste can be prepared ahead by chopping 1 onion, 4 cloves garlic, and a piece of ginger about the size of thumb with 1/2 cup of water. Can be covered and refrigerated for up to 5 days.

note: all ingredients labeled optional are non traditional. They are only added for extra flavor. Omit if you prefer traditional ingredients.

Directions:
In a small bowl combine salt, turmeric, black pepper, paprika, chili powder, cumin, cardamom, cloves, and oil.
Then mix in the onion, garlic, and ginger paste.
Add mixture to chicken and potatoes in a large bowl.
Spread and cover pieces evenly.
Let marinade overnight or 30- 60 minutes.
Pre-heat oven to 375 degrees F.
Heat a skillet on medium heat.
Add oil to thinly coat the bottom of skillet.
Add chicken pieces one by one to sear them.
After searing them place in baking dish.
Meanwhile with the stove still on, add the remaining marinated mixture with potatoes to the skillet
Add tomato sauce.
Turn off stove and add potatoes on top of chicken.
Cover with foil and put into oven.
Let bake for 30-40 minutes.

Recipe by Sabrina
Posted by Naz
Photographs by Naz

Mangsho Ranna

Meat Stew

Spice blend before adding turmeric

After adding turmeric

After tomato

Serves 6-8
serve with rice

Ingredients:
1 pound beef (or lamb)
1 medium to large onion
1tsp freshly grated ginger
4-5 cloves garlic
2-3 dried red Chilies
4 cardamom pods
6 cloves
1 and1/2 tsp turmeric
1 large bay leaf
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp whole cumin seeds
1tsp ground cumin
1 tsp paprika
1/2 tsp oregano
1/2 cup vegetable oil
2 cups hot water
1/2 cup of cold water
1/2 cup tomato sauce or freshly chopped tomatoes
3-4 green chilies (if you prefer heat)
1 cinnamon stick (optional)
6-7 fresh sage leaves (optional)

Directions:
Put meat in large bowl
Add dried chilies, bay leaf, and oil.
In a separate small bowl combine salt, black pepper, whole and ground cumin, cardamom, paprika, oregano, cloves, and turmeric.
Add spices to meat and mix to evenly distribute.
In a blender place ginger, onion, garlic, and 1/2 cup of cold water, blend until
it takes a paste consistency.
Add to meat and mix.
Let meat marinade for 30 minutes or over night.
Put a pot on the stove on medium heat
(Do not add any oil, oil is already in meat mixture.)
Add meat, stir, cover, and cook for 20 minutes.
After 20 minutes, uncover and add tomato sauce (or fresh tomato) and stir
Cook for 10
After 10 minutes, add hot water
Put heat down to low
Cover and cook for 30-40 minutes
or until thoroughly cooked and meat is tender.

Recipe by Sabrina
Posted by Sabrina
Photographs by Naz