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.

How to cook cook cook!

1. Rub the chicken with 1 teaspoon heaped salt and let it rest for 5-10 minutes.
2. Heat 4 tbsp of ghee in a pot (if possible earthen pot), add the chicken and chillies.
3. Roast them nicely for 30 minutes on a low flame.
4. Add another 4 tbsp ghee and garlic and kasoori methi. Uncover and cook again for 30 minutes.
5. Serve with coriander and lemon.