Pahari Murgh

Pahari Murgh is from a recipe popular among hills folk in the Darjeeling area and in Nepal called Khukura Pyaj Tareko. The dish is characterized by being dry, hot, and is an excellent appetizer for a menu. The chicken should be tender and cut small, and the onions fresh and juicy. Being very quick to prepare, this dish is great for bachelors and for those times you need to cook a quick snack.

Serving Size: 3 persons

Ingredients:

Chicken - 500 g, cut into 2 inch pieces

Onions - 2 medium (about 200 g), halved and chopped into 1/2 inch pieces

Ginger - 1tsp, grated

Garlic - 1 tsp, grated

Green Cardamom - 3, split open

Cloves - 4, buds pinched off

Cinnamon - 1/2 inch

Tej Pata/Bay Leaf - 1

Turmeric - one pinch

Black Pepper/Golmorij- 1/2 tsp, freshly ground

Paprika - 1 and 1/2 tsp

If Paprika is unavailable, then roughly grind 4 dry red chillies and omit its use for garnishing

Garam Masala Powder - one pinch

Salt - To taste

Ghee - 1 and 1/2 tbsp

For Garnishing:

Dry red Chillies - 2, roughly crushed

Green Chillies - 2, chopped

Cilantro/Coriander - 1 tbsp, chopped

Cooking procedure:

1. Heat ghee in a kadhai. Add tej pata, cloves, cardamom, and cinnamon. Fry for 30 seconds.

2. Add chicken pieces on high heat for 2 minutes with stirring.

3. Turn heat to medium setting and add ginger, garlic, turmeric and salt to taste. Fry for 2-3 minutes with stirring.

4. Add onion, pepper, paprika, and garam masala powder. Turn heat to low and fry for 10 minutes. The onion should be soft and transparent. This is a dry preparation and no water needs to be added.

5. Remove from heat and garnish as indicated.

Serving Suggestions: