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Refreshing summer lunch  WE
have been trying hard but don’t seem to succeed. The fragment of a
nursery rhyme keeps bugging us — ‘Cock a doodle do!’
Wherever we go and regardless of what we are doing, the naughty cock
keeps crowing. Believe it or not, if we turn to a book to find
distraction, it opens on a page with a picture of the wretched bird
perched atop a weathervane. The rooster with a red crown (kalgi)
seems to dare us to demolish and devour it.
The recipe we share with
our readers this week has resulted from an attempt at exorcism.
Personal prejudice apart, the recipe has much to commend itself. It
takes very little to cook, is good to look at. It is also very light
(healthy) and can be effortlessly paired with any gravy dish. An added
bonus is that a little chicken goes a long way. You can use the basic
recipe to create a wonderfully refreshing summer lunch. Add a few
slices of pineapple, quartered boiled potatoes sprinkle over some
home-made chat masala, squeeze a little lime juice and top with
a dollop of thick dahi streaked with mint chutney and take
delight in chooza chaat with a difference. Or, save the spicing
for the dahi just dunk the boastful bird kalgi and all
in it to enjoy murg.
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Murg
kalgidar
Light and healthy,
murg kalgidar can be effortlessly paired with any gravy dish
 Ingredients
Chicken breast
(boneless) 400gm
Yoghurt (thick)
1tbs
Garlic-ginger
paste 1tsp
Coriander
powder ½ tsp
Cumin powder ½
tsp
Cardamom powder
½ tsp
Oil 1tbsp
Plump red
chillies
(fresh, the
kind used to make pickles) 5-6
A large pinch
each of clove and cinnamon powders
A large pinch
of red chilli powder (optional)
Salt to taste
Method
Wash and pat dry the
chicken breast. Using a sharp knife, cut into thin strips. Mix
the powdered spices and the ginger garlic paste along with salt
with curd in a bowl and put the chicken pieces in it. Mix well
and keep aside for at least one hour in a cool place. Wipe clean
the chillies with the wet cloth, slit and remove the seed and
the pith. Then cut lengthwise in small pieces. Apply the oil to
form a thin film on a non-stick pan and when hot put the
chicken, along with the marinade, in it. Stir-fry on high flame
for about two minutes, reduce to low medium, cover and cook for
about six to seven minutes, stirring at regular intervals.
Uncover at the chillies and stir-fry for another minute. Cover
again. Take off the flame and keep covered for at least five
minutes. Add the seasoning just before serving. Enjoy with hot
phulka, green salad and dal.
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