White meat

jyotirmoy

A constant friction I have at home is regarding meat. I prefer red but my daughters are for white. These girls are a misguided lot. Some moronic preachers have preached that every thing that is good on the palate is bad for health. This is utter blasphamy. I also suspect that most of these preachers suffer from chronic gastritis or somthing else which has made good eating impossible for them. Many of them have taken up mightier than sword pens & keyboards with a vengence.
Anyway a truce is always good so its chicken tonight. A whole stuffed chicken.
For the marinade
2.5 cm ginger piece
8-10 garlic cloves
6 tbsp lemon juice
1 tsp salt
½ tsp white pepper powder

For the gravy
3 medium onions-thinly sliced
10-12 almonds-blanched & slit in half.
10 – 12 Pistachios
2 cups yogurt
4 tbsp oil
a pinch of saffron diluted in warm water

Grind ginger & garlic & mix with lemmon juice & salt. Make slits on the chicken by sharp knife. Rub the marinade on the chicken & let it marinate for at least 3 to 4 hours.

Cook half cup of Basmati rice. Mix some almonds & Pistachios with rice. Add a few drops of saffron water, salt to taste. Stuff the chicken with this. Sew the opening.
Heat oil in a pan, lightly sauté the whole chicken.

Heat oil in a frying pot; add the onions and fry until they turn dark brown. Drain the excess oil and keep aside to cool. Once cool, grind the onions with the some more almonds, return to pot and then add the yogurt and make it into a smooth paste. Place the stuffed chicken in the pot and turn it so that the masala covers the whole surface. Might need to add a bit of warm water depending up on the water content of your yogurt.. Cover and cook until tender, turning occasionally to cook evenly.
Before serving, pour the liquid saffron over the chicken.
Serve it with nan.

Wine suggestion: A good semi dry white.

jyotirmoy

Yes bought a free range chicken last night, marinated it the way I wrote & cooked. Turned out damn good, for the veggie part made Baigun Bharta cooked with the great cow milk ghee from Bangalore's Nilgiri's store. For dessert we have lemmon suffle which defies gravity!