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Рецепт Chooza Kesar Malaai
by Global Cookbook

Chooza Kesar Malaai
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Ингредиенты

  • 8 x Breasts of squab, (spring chicken breasts), deboned and pat dry (1.1 kg)
  • 1 lt Clear chicken stock
  • 4 x Green cardamom
  • 3 x Cloves
  • 2 x Black cardamom
  • 2 x Bay leaves
  • 3 x Blades mace Salt to taste
  • 150 gm Onions
  • 6 x Flakes garlic, (12 g)
  • 5 x Cm, (10 g) ginger, sliced
  • 4 x Green chillies, deseeded and minced fine Ghee for deep frying
  • 30 gm Almonds, blanched and peeled Ghee for deep frying
  • 3 Tbsp. Lowfat milk, (45 ml)
  • 60 gm Ghee
  • 2 Tbsp. Butter, (30 g)
  • 2 Tbsp. Mawa, crumbled (30 g)
  • 1 tsp White pepper pwdr, (5 g)
  • 1/2 tsp Dry ginger pwdr, (2 g)
  • 1 Tbsp. Lemon juice, (15 ml)
  • 1 tsp Sugar, (5 g)
  • 1/2 tsp Green cardamom pwdr, (2 g)
  • 1/4 tsp Clove pwdr, (1 g)
  • 1/4 tsp Mace pwdr, (1 g)
  • 200 ml Cream
  • 2 dsh Kewra essence A few strands saffron
  • 1 Tbsp. Lukewarm lowfat milk, (15 ml)
  • 1 Tbsp. Almond flakes, (15 g) A small bunch of coriander leaves, minced

Инструкции

  1. PUT the chicken stock in a pot, add in green cardamom, cloves, black cardamom, bay leaves, mace and salt and bring to boil. Lower the heat. Add in chicken and poach till the chicken is al dente (almost cooked) for about six min. Remove the chicken and keep aside.
  2. Reserve the stock to prepare the gravy.
  3. To prepare the onion paste: Quarter the onions, separate the layers and keep aside. Heat ghee in a kadai and deep fry all the ingredients till the onions are translucent/soft and glossy. Remove to an absorbent paper to drain excess fat. Transfer to a blender and pulse till a smooth paste is obtained. Reserve the ghee.
  4. To prepare the almond paste: Reheat the reserved ghee and deep fry the almonds till light brown. Remove to an absorbent paper to drain excess fat. Grind them with the lowfat milk to a smooth paste. Reserve the ghee.
  5. To prepare the garnish: Soak the saffron and almond flakes in lukewarm lowfat milk. Heat 60 g of the reserved ghee and stir-fry the onion paste, followed by the almond paste, over low heat till a sheen appears on the surface (ensure which the pastes don't get coloured). Add in the reserved stock, bring to a boil, lower the heat and simmer till reduced to half. Pass the gravy through a fine mesh soup strainer into a separate pan and keep aside.
  6. Heat butter in another pan and stir-fry the mawa over low heat for 15-20 seconds (ensure which the mawa does not get coloured). Add in the strained gravy and bring to a boil. Lower the heat, add in pepper pwdr and ginger pwdr. Stir well and simmer till the gravy reaches sauce consistency. Add in lemon juice, sugar and the poached chicken. Bring to a boil. Lower the heat, add in the green cardamom pwdr, clove pwdr and mace pwdr. Stir well. Add in the cream and bring to a boil over medium heat, stirring continuously, till the gravy reaches sauce consistency. Remove from heat, add in kewra essence and adjust the seasoning
  7. Garnish with saffron, almond flakes and coriander leaves.
  8. NOTES : Boneless chicken served with a rich mawa-and-cream based sauce