Food talk
 Murg manpasand

This dish dispenses with the tedium of peeling, chopping and grinding onions and one is left with ample scope to display one’s genius in the realm of aromatics, writes Pushpesh Pant

THERE was a time when one was quite content with good old chicken curry. It was only when we descended on Delhi as refugee from the beloved hills that the joys of the bird treated in tandoor, tawa and handi were encountered. At the same time came the discovery that the leg, thigh and breast hold hitherto hidden delights for the palate. Does it need to be added that one has seldom ordered the curry since. It was around the same time that one realised that the names of mouth-watering chicken delicacies on menus had little relationship with the personages they claimed to commemorate or exotic ingredient hinted at in ‘chef’s special recipe’.

That was when one was first struck with the idea why not call something really special as ‘manpasand — dear to ones heart. Years passed "much too swiftly alas — before we came across a dish fit enough to be put before a prince and simple enough at the same time to endear itself to hard-pressed commoners. What we offer our readers this week is a most deserving candidate for the title of manpasand. Let us begin at the beginning. The recipe uses breasts but doesn’t insist on expensive boneless variety. Trimming with care an attractive look is easily imparted to the bird. Then scoring with a sharp knife ensures that the flavours soak in. Marination in curds completes the preparatory ritual. Pan grilling is simplicity itself and minimal quantities of fat are used. The tedium of peeling, chopping and grinding onions is dispensed with and you are left with ample scope to display your creative culinary genius in the realm of aromatics. We have stayed here with the no-frills version but there is no limit to bells and whistles that can be added on — not only as garnish but filling in the mini-pockets provided by the gashes. With murg manpasand who needs murg Wazid Ali or chooza Noorjehani?

Chef’s corner

Ingredients

Chicken breast 500-600 gm

Curds (whisked) 3 tbsp

Garlic paste ½ tbsp

Ginger paste ½ tbsp

Dhania powder (freshly ground) 1tsp

Yellow chilli powder ½ tsp

Cloves powder ¼ tsp

Pepper powder ¼ tsp

Cinnamon powder ¼ tsp

Mace powder ¼ tsp

Oil 2 tbsp

Butter 1 tbsp

A few strands of saffron (soaked in milk or rose water, optional)

Salt to taste

Method
Clean wash and pat dry the chicken breasts, then trim. Make deep gashes with a sharp knife taking care that the flesh is not cut through. Flatten the breasts with the back of the knife or some heavy object. Make a marinade by blending curds with the garlic and ginger paste and the powdered spices, along with the salt. Rub the chicken well with this and place it in the remaining marinade and keep aside in a cool place for at least 3 hours, preferably overnight in the fridge. Line a non-stick frying pan with a thin film of oil and heat on medium flame. Place the chicken breasts on it and pan grill for about six to seven minutes. Turn once or twice to ensure that both sides are evenly cooked. Baste with small quantities of oil and butter mixture and moisten with the remaining marinade. Garnish with strands of saffron if using.





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