Dhakai Murgh Roast

 

This is a famous Bangladeshi food served in wedding and other party banquets. In our part of US it is frequently ordered from caterers in Bangla parties. Unfortunately I do not appreciate they way it is made to become too sweet. That is not how I remember my grandmom making it.

Dhakai Murgh roast is a open flame roasted chicken that has a good balance of sweet and sour taste. It is never overtly sweet. This goes best with Zarda Pulao.

Ingredients

• 6 pieces chicken leg quarters
• 1/2 cup golden fried onion
• 3 tbsp. ginger paste
• 3 tsp. garlic paste
• 1 tsp. red chili powder
• 1/4 cup golden raisins
• 5-6 aloo Bukhara soaked in half a cup of water and de seeded ( in case you don't find it replace with few dried plums. Remember the color will be more on the darker side.)
• 1/2 cup fresh cream
• 1/4 cup khoya
• 1 tbsp. saffron soaked in warm milk
• 2 tbsp. rose water
• 2 tsp. sugar
• Salt to taste
• 1/4 cup ghee
• 1/2 cup refined white oil
• 2 tsp. shahi garam masala powder ( just grind all the spices below together and keep in an airtight bottle)   
  • 2.5 tbsp. green cardamom
  • 2.5 tbsp. broken cinnamon stick
  • 1.5 tbsp. shah jeera or caraway seeds
  • 1 tsp. mace
  • 1 tsp. white pepper corn
  • 1 nutmeg

Procedure

In a grinder make a paste of fried onions, raisins and pre soaked aloo Bukhara and keep aside. If needed you can add a spoon full of plain yogurt to make the paste.

In a wide pan heat up oil and sear the chicken pieces on medium heat. After about three minutes when the raw pink color goes away add salt and sugar to it.

Add saffron soaked milk and mix well. Now one by one add ginger paste, garlic paste, chili powder and half of the shahi garam masala powder to it. Keep sautéing on low heat.

Now add the onion, raisin paste you made earlier to it and mix well. Add about half a cup of water and cook it covered on medium low heat for about twenty minutes.

When the chicken is cooked remove the cover and add cream and khoya to it and mix well. This will make the gravy a bit sticky. Add ghee to it and mix well.  Sprinkle rose water along with the rest of the shahi garam masala powder. Turn off the heat and serve with paratha, pulao or zarda rice..

Prawn Cutlet

 

Yesterday I met with a bunch of friends for our monthly adda session. One of our friends had posted on Facebook, delicious photos of prawn cutlet she had made. We were after her about our missing share of the booty.

That reminded me that my post of chingrir cutlet was languishing in drafts. Time to post it.

With summer around the corner this makes for a fantastic eat on your patio paired with some nice white wine or Riesling.

Ingredients

• 2 large king prawns (each about 150gm)
• 2 tsp. chopped green chilies
• 2 tsp. ginger paste
• 2 tsp. garlic paste
• 1 tsp. black pepper powder
• 1/2 tsp. sugar
• Salt to taste
• 2 large egg
• 3 tbsp. all purpose flour
• 2 cups bread crumb
• Mustard oil enough for deep frying

Procedure

Devein the prawns. Remove the shell other than the tail part. Slit and open it flat. Score lengthwise on each side of the central cut. This will help to keep the prawn flat while giving them the shape of a cutlet.

In a bowl mix everything other than the last four ingredients. Apply on both sides of the prawn and marinate them in the refrigerator for about an hour.
Take out the marinated prawns.

In a bowl mix the flour with the egg and 1 tbsp. mustard oil. Season it with salt and sugar and mix well to make a lump free batter.

**Take each marinated prawn at a time and first roll it over the bed of bread crumb. Take the blunt side of a knife and press it against the side of the prawn to give them the shape of a cutlet. Repeat the same process for the other marinated prawn.

In a deep wok heat mustard oil enough for deep frying. Now take each prawn and dip into the egg batter. Shake off the extra batter from it and gently slide it into the medium hot oil. Fry on medium heat till both sides are crispy and golden brown..

Serve with your favorite ketchup and salad..

**NOTE: Normally you first dip in batter and then roll in bread-crump, in this recipe it is intentional that it is done the other way around so as to stop the prawn from curling up.