Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

The hirshon awadhi smoked malai chicken curry – धुआं मुर्ग मलाईवाला

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Jhirshon
    Former Member
    • Sep 2018
    • 124
    • San Francisco

    The hirshon awadhi smoked malai chicken curry – धुआं मुर्ग मलाईवाला

    THE HIRSHON AWADHI SMOKED MALAI CHICKEN CURRY – धुआं मुर्ग मलाईवाला

    January 6, 2019

    Chicken Malai Image Used Under Creative Commons License From pinterest.com

    Citizens, we are in the home stretch of our week of Indian recipes, and this 5th one is representative of my favorite food-style of India – the mighty and complex Awadhi cuisine of the city of Lucknow! 😀

    Awadhi cuisine (Hindi: अवधी भोजन, Urdu: اودھی کھانا‬‎) is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.It is very closely related to Bhojpuri cuisine of its neighboring region, Bhojpur.

    The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

    The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

    As noted on greatbritishchefs.com:

    Awadhi cuisine is a bit of an unknown in Britain, despite being the basis for many of our favourite Indian takeaway staples. Seekh kebabs, biryanis and kormas are all legendary Awadhi dishes, which are regarded as some of the best in India. The cuisine comes from Lucknow, a city in the north of India, but has spread across the country thanks to its aromatic flavours and unique cooking techniques.

    To find out more I sat down with Shoeb Haider, the head chef of Awadhi restaurant Zaika, in Kensington. Shoeb grew up in Lucknow and had never cooked using gas or electric until he went to Mumbai when he was twenty-two. Now he works in London, recreating the dishes of Lucknow and sticking close to tradition. It’s the kebabs and biryanis that the restaurant has become famous for, proving that the dishes we often take for granted in the UK have some serious history, technique and skill behind them.

    Chef Shoeb grew up eating Awadhi cuisine in Lucknow, before moving to Mumbai and eventually London. ‘Awadhi cuisine is all about slow-cooking, known as dum in India, much of which is done in the tandoor,’ explains Shoeb. ‘This brings out amazing flavours and textures, which when combined with the rich, perfumed flavours from the spices create one of the best cuisines in the world. About ninety percent of all Indian kebabs are Awadhi, and it is the home of korma and biryani. Everything is cooked over charcoal – not just the kebabs, but all Awadhi dishes. The food isn’t as ‘showy’ as cuisines found in other parts of India – the biryani, for example, looks quite plain, but the texture and taste is just incredible.’

    This slow cooking helps to meld flavours together to create something totally unique, but it’s the rich, indulgent spices that really set Awadhi cuisine apart. ‘Awadhi cuisine is very rich, with lots of nuts, cream and ghee, but in the olden days that was fine because people did a lot of physical work,’ says Shoeb. ‘Now it should be regarded as a treat; even though it might look simple, the second you taste it you will realise just how special it is.’

    To truly understand the food of Lucknow and Awadhi cuisine in general, we have to go back to the time of the Mughal Empire, which in the early eighteenth century ruled over nearly a quarter of the world’s population and conquered vast swathes of India. It was in places like Lucknow that the Mughals introduced their own food culture, which in turn shaped India’s cuisine.

    ‘Dum cooking originated in Awadhi because of the Mughals, who ruled the area around Lucknow at the time,’ says Shoeb. ‘They used to fight many wars, so needed a way of cooking food that worked around that. By digging a hole in the morning and slowly cooking food in it, they could go to battle and then return to eat. Dum cooking also preserved meat for longer, which was handy for armies on the move.’

    At first, Awadhi cuisine was only ever eaten by royalty or the guests of Mughal kings who wanted to show off their wealth. They’d do this by serving lots of richly flavoured food covered in gold and silver leaf (especially biryanis, which were full of expensive ingredients like saffron). Back then cooks would keep their methods very secret to ensure no other chef could steal their methods, which meant if someone wanted to taste Awadhi cuisine for themselves, they had to travel to Lucknow.

    ‘Even today, some chefs in Lucknow won’t share their recipes or methods,’ adds Shoeb. ‘India has changed so much but there are still small towns or areas where nothing has changed for one hundred years. That’s where a lot of India’s top chefs come from, or at the very least they will have trained there.’

    It takes an Awadhi chef a long time to properly master how to cook dum-style, but it takes even longer to understand how to correctly use spices. ‘Understanding how to select, toast and blend the spices together to create a proper Awadhi flavour is much harder than it sounds,’ says Shoeb. ‘Many of them are sharp or sweet, so the balance is very important. There are easily fifty spices used regularly in the cuisine, but in total it’s more like 150. The most common are cinnamon, saffron, green cardamom and mace, but other aromatics like rosewater are also popular. And while you might see a cardamom pod in your dish, you’ll never be able to taste it – the aim is to combine the spices in such a way that they create a single, unique flavour that tastes amazing.’

    Some kebabs are left fibrous, others like the shami are ground down to a very fine paste before being mixed with the spices (a method known as bawarchi) – legend has it that this was so Nawabs (Mughal rulers) who had lost their teeth were able to still eat meat.

    There are dozens of Awadhi dishes that are famous throughout India, but in the UK the most popular are the kebabs and biryanis. We tend to think of kebabs as anything cooked on a skewer and a biryani as a curry with rice mixed in, but this is an incredibly simplified way of looking at things. In Lucknow, kebabs come in all shapes and sizes with fiercely guarded recipes for the spice blends that flavour them. ‘

    The most famous Awadhi kebab is the seekh kebab, but there’s also kakori, which is a lamb kebab that melts in your mouth, and shami, a combination of lamb and chickpeas which was traditionally only made in the evening for men as they came home from work,’ says Shoeb. ‘Some are left fibrous, others like the shami are ground down to a very fine paste before being mixed with the spices (a method known as bawarchi) – legend has it that this was so Nawabs (Mughal rulers) who had lost their teeth were able to still eat meat.’

    Despite the biryani being one of Lucknow’s most famous culinary exports, the staple of the region is actually wheat. ‘Breads are very important in Awadhi cuisine even though both rice and wheat grow in the area. All the different breads like parathas, naans and sheermals (a sweet, saffron-flavoured flatbread) are cooked in the tandoor and tend to take a long time, as you need to leave the dough to ferment the night before.’

    As you can see, many of us have been enjoying the tastes and textures of Awadhi cuisine for years without even realising it. The gentle heat of the charcoal tandoor combined with rich spices and a tendency to add cream or ghee to sauces makes it incredibly luxurious and an instant hit the world over. But it’s only when you go to somewhere like Zaika and talk to a chef like Shoeb that you realise just how highly regarded the cuisine is, and how hard it can be to master. As you can imagine, the food itself is a world away from the typical high street Indian takeaway as it’s cooked using quality produce and to traditional methods, but it’s fascinating to see just how influential Awadhi cuisine is for Indian chefs in both the UK and abroad.

    Although not typically served this way, I have chosen to use a unique Awadhi technique in this recipe, known as Dhungar.

    This is a quick smoke procedure, where smoke is used to flavor a meat dish, dals (lentils) or even raita (whipped yogurt). The smoke permeates the ingredients and imparts a subtle aroma that enhances the quality of dish.

    In this method, a shallow utensil or lagan is used in which meat or mince is marinated. A small area is made at the center of the dish and a pan (betel) leaf, onion skin, clay bowl or just a small steel katori (bowl) is placed. In it a piece of live burning coal is placed and then melted ghee (clarified butter) is poured over the burning coal to create smoke, also sometimes ghee is mixed with aromatic herbs or spices, the moment it smokes a lid is placed on the utensil, covering it with towel to further prevent the escape of smoke.

    After some time, the coal is removed from the utensil and the dish is put through further cooking processes as required.

    I have chosen to flavor my ghee for this technique with a heretical herb rarely used in Indian cooking, but one that works really well to aromatize this dish: oil of wild oregano! You can leave the oregano out for the classic Dhungar ghee technique.

    You can purchase oil of wild oregano here, dried rose petals here, Kashmiri chili powder here, coconut milk powder here, black cardamom here, and dried methi leaves here.

    Battle on – The Generalissimo


    Print
    The Hirshon Awadhi Smoked Malai Chicken Curry – धुआं मुर्ग मलाईवाला

    Ingredients
    • For chicken marinade:
    • 2 ¼ pounds Chicken drumsticks
    • 4 tbsp Walnuts
    • ¼ cup Condensed milk
    • 1 cup whole milk Yogurt
    • 1 tbsp Garlic paste
    • 1 tsp Ginger paste
    • 1 tsp Garam Masala
    • ¼ tsp Turmeric powder
    • 3 tbsp Lemon juice
    • 1 tsp Kashmiri chili powder
    • ***
    • For garam masala:
    • 1 pinch saffron strands
    • ½ tsp freshly-ground green cardamom
    • ½ tsp freshly-ground white pepper
    • 2 tbsp dried fenugreek leaves (Kasuri methi) crushed
    • 2 tsp Kashmiri Red Chili Powder
    • 7 dried rose petals, culinary-grade, ground to a powder
    • ½ tsp mace
    • ½ black cardamom, ground to a powder or crushed
    • 1 tsp freshly-ground cumin seeds
    • ***
    • 4 tbsp Butter
    • 2 tbsp Oil
    • 3 medium Onions, finely chopped
    • 2 tbsp Coconut milk powder
    • 2 jalapeños, cut lengthwise into halves
    • Salt to taste
    • 2 tbsp fresh cilantro leaves( finely chopped)
    • One large slice of onion
    • Ghee flavored with oil of wild oregano (TFD addition - omit oregano for original technique)

    Instructions
    1. In a food processor, combine walnuts with condensed milk. Put remaining marinade ingredients in a large bowl. Add walnut milk. Combine well.
    2. Make small incisions all over each drumstick. Add chicken to this marinade, coat well and allow to marinate for at least 3-4 hours.
    3. Once done, chop onions well in a food processor with chopper attachment.
    4. In a medium saucepan add butter and oil. Heat over medium heat. Now, add the chopped onions and fry until they become golden brown in color.
    5. Add in the marinated chicken with marinade, add in extra garam masala to your taste (if you’re so inclined), jalapeños and coconut powder to the saucepan with onions, cover and cook on medium heat 20-25 minutes, or until chicken is done.
    6. Now to smoke it!
    7. Heat a single piece of charcoal in the stove until hot. Take the onion slice and place inside the saucepan on top of the chicken. Carefully (with tongs and wearing heat-proof gloves!) transfer the hot coal onto the slice.
    8. Pour some oregano-flavored ghee over the coal and cover immediately. After 10-15 minutes, remove the coal and onion slice and safely discard both.
    9. Garnish with with fresh cilantro leaves and serve with Indian naan, roti or plain rice.
  • jgreen
    Charter Member
    • Oct 2014
    • 2688
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #2
    Sounds and looks fantastic. Thanks.

    Comment


    • Jhirshon
      Jhirshon commented
      Editing a comment
      My pleasure, sir!

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

https://tinyurl.com/amazingribs

 


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen

The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker

We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke, Stylish and Affordable Goucho Grill

Weber Genesis Grill

Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II, Better the Second Time Around

Weber Genesis Grill

Weber released the Weber Genesis II E-335 three burner with sear burner in 2019 and it got the AmazingRibs.com Platinum Medal! We're calling it Genesis II 2.0

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker

FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order