Food talk
 Smoked surprise

Pushpesh Pant brings us the remarkably tasty broken-hearted
chicken, which can be made in a jiffy

THE story of this chooza is not about betrayal and loss of love. The tragic tale is having its breast split in two to please a gourmand. Legend has it that when HH Maharaja Kashmir was once being entertained by a fellow prince the chef entrusted with creating a memorable meal for the guest with a jaded palate came up with the idea of murg shikasta Haripasand.

We have tried hard but the original recipe has eluded us. Not that the fakes are less mouth-watering; our complaint has always been that these dazzling ‘blasts from the past’`A0are much too complicated for the contemporary cook — pressed for time and short of funds. The boneless breasts of chicken, however elegantly you carve them to look like a Valentine Day logo, turn to stone somewhere between the pan and the plate.

A friend of ours who has been following our wanderings on the trail chasing this Holy Grail has, we are sad to admit, beaten us to it. His, ready in a jiffy and remarkably tasty dil ke tukre wala murg, made us confess.’ Wish I had thought of this!’ Well, to cut a long story short.`A0The trick is to start with a smoked chicken breast. Smoking imparts a subtle exotic flavor blending the aroma of wood as well as herbs and lets you splurge without guilt,’ Look Honey! NO fat’ and all that. What you need is a really sharp knife to cut through it-oops! We mean break its heart.

Till recently, smoking was a pleasure or vice monopolised by the nicotine addicts nowadays food malls are choc a bloc with smoked, salmon, salami, cheeses and chicken. Native entrepreneurs like the Republic of Chicken offer quality products.

Dishes fit enough to put before a King are within the reach of aam adami. Why waste the smoked and broken-hearted stuff on cold salads? Do try this one out.

Dil  ke  tukre  wala  murg

Ingredients

Chicken breast (smoked) 500 gm

Mixed dried herbs 1 tsp

Green chilli one

Small onion one

Oil 1 tsp

A wedge of lime

Method
Run the knife through the breasts of the chicken and cut into two large parts. Wash and pat dry the chilli. Peel the onion and slice into thin rings. Line a non-stick frying pan with a thin film of oil and heat it on medium flame. Place the chicken breasts on the pan and grill for five minutes — turning once and pressing lightly with a wooden spatula — to ensure even grilling. Sprinkle the dried herbs.

Transfer to a plate serve with chilli, onion rings and lime. A complete meal with a potato and greens salad. Any day better than the overexposed tikka — belonging to the creamy layer or below the poverty line.





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