Food talk
Sawani murg
Pushpesh Pant

THE old phrase has it “Sawan ke andhe ko hara he hara nazar ata hai”. Literally translated, this means that one who has lost his sight in the midst of verdant monsoon is incapable of seeing (recalling) any other hue but green.

This cooling tint is associated inextricably with the rainy season. Mint, coriander and, dare we say, green chillies create a soothing triveni bringing relief to sun-scorched earth, sore eyes and the jaded palate. We were not complaining when an aspiring young cook prepared sawani murgh in our honour. We were visiting a small town where we had studied in adolescence.

To tell you the truth, the chicken didn’t look green to us but the taste more than made up for the lack of colour. The interesting part is that the dish was prepared from whole boneless breasts — not cut up in tikka — and had been marinated overnight to let the pasanda absorb the flavours imparted by well-chosen spicing. We have long advocated ‘marination’ as the process tenderises the meat, reduces cooking time and eliminates large quantities of fat. Also, you can keep experimenting — pan-grill the meats thus treated or make tasty gravy incorporating the marinade.

chef’s corner

Ingredients

Chicken breasts (boneless) 300 gm

Curds 100 ml

Garlic-ginger paste 1tbsp

Fresh mint, coriander and

green chillies paste 1 tbsp

Green peppercorns (remove from

brine and wash well) 1 tsp

Yellow chilli powder (or a large

pinch Kashmiri lal mirch powder) 1 tsp

Jeera powder ½ tsp

Dried mint (crushed) 1 tsp

Oil ¼ cup

Salt to taste

Method

Clean and wash, then pat dry the chicken breasts. Score with a sharp knife and flatten with the blunt side of a heavy knife. Blend the dahi with garlic ginger and mint, coriander, chilli pastes along with the jeera and chilli powders and a little salt. Coat the chicken breasts well with this marinade and keep in a cool place — for at least four hours — preferably overnight in a fridge. Heat oil in a thick-bottomed, non-stick pan. Arrange the chicken breasts carefully and cook on low medium heat for five minutes on each side. Check that the breasts are evenly browned, moisten by adding a little marinade if required. Sprinkle crushed dried mint just before serving.

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