The Mughal emperors were experts of large extravagant and complex recipes. In Mughal cuisine, curries and gravies were often enriched with milk, dry fruits and edible flowers.
The Royal Hakim used to be in charge of planning the menu and including all the beneficial ingredients. For example, every strand of rice was flavoured with silver-flecked oil, which aids digestion. Food was prepared in the rainwater mixed with water from the Ganges for the best results. It was served and eaten on the floor in the leather sheets in a royal style and provided in dishes made of silver and gold studded expensive stones to detect poison.
The food of the Mughals underwent significant changes as The Empire grew in size and consolidated its hold over different parts of India.
Let us make chicken in a Mughal style:
Ingredients:
2 kgs Chicken
Four green chillies
20 flakes garlic
20 gms ginger
One teaspoon garam masala powder
Six teaspoon salt
One teaspoon turmeric powder
1 cup curd
Two teaspoons red chilli powder
12 cloves
12 peppercorns
Two sticks of cinnamon
Eight brown cardamoms
16 almonds
16 cashew nuts
Two teaspoons coriander seeds
2 cup vegetable oil
Three large onions (sliced)
4 cups water
Three large tomatoes
Two tablespoon coriander leaves
Recipe:
- With the help of a fork, prick the chicken pieces all over.
- Grind together chillies, 12 garlic flakes and half of the ginger.
- Mix chicken well with ground paste, garam masala powder, one teaspoon salt, turmeric powder, curd and half of the red chilli powder.
- Allow marinating for about half an hour.
- In a pan, roast together cloves, peppercorns, cinnamon, cardamom, almonds, cumin and coriander seeds.
- Heat oil in a pan for about three minutes. Add onions and the remaining eight garlic flakes.
- Fry until the onions are golden brown and remove. Strain oil and pour into the cooker and keep aside.
- Grind the fried and roasted ingredients and remaining ginger into a paste, adding a little water, one and a half cups from time to time.
- Remove chicken pieces—Reserve marinade. Group chicken into two batches, place cooker with oil on high heat, lightly brown each set and remove.
- To the remaining oil in the cooker, add the ground paste. Stir and fry for about two minutes.
- Add chicken pieces, marinade, tomato puree, remaining chilli powder and salt. Mix well and add the remaining water.
- Close cooker. Bring to full pressure and heat. Reduce heat and cook for five minutes.
- Remove the cooker from heat and allow it to cool naturally.
And it’s ready; garnish with coriander leaves and serve hot.
Pro tip: Serve the Mughlai chicken in the brass utensils for a royal touch.
