Before Master Chef happened to me in 2016, I was spending and working in Madhya Pradesh and travelling extensively. Primarily I was exploring the cities of MP, tourism and most importantly food. One of the guys I met took me to a village close to Harda and he promised me that he will be serving me perhaps the best slow cooked chicken. Since food has always been my weakness, I readily agreed and travelled with him to eat this special chicken prepared by villagers.
We entered in a small house which was not lit properly, the host gave us Chai, water and biscuits post which we were supposed to cook food with him. I was already excited and jumping with joy.
A small chulha was waiting for us outside with wood fire, the host got us farm-raised chicken, and few basic spices to flavor the dish. I was surprised and questioned him on this, and he answered “just wait”.
The recipe below “Junglee Murgh” is my ode to him. I want to thank him making me eat and learn this wonderful, simple, humble and very rustic chicken dish. It has the smell and falvour of rural India.
|Kasoori Methi||2 tbsp|
How to cook cook cook!
- Rub the chicken with 1 teaspoon heaped salt and let it rest for 5-10 minutes.
- Heat 4 tbsp of ghee in a pot (if possible earthen pot), add the chicken and chillies.
- Roast them nicely for 30 minutes on a low flame.
- Add another 4 tbsp ghee and garlic and kasoori methi. Uncover and cook again for 30 minutes.
- Serve with coriander and lemon.