There’s something special about a Sunday lunch.
The unhurried pace.
The pleasure of childhood indulgences. The sinful bhajas. Not one, but a decadent array of them. Or the delectable dessert. Without even a hint of self-reproach.
The eclectic conversations.
Philosophy and Politics.
Confucius and Cricket.
Tagore and Tintin.
The conversations that shall inevitably morph into debates. Animated. Fiery.
And of course the piece de resistance chicken curry. Barring which the Sunday lunch, however elaborate, would never be deemed as satiating.
I pair the bird today with black pepper, not just black pepper but a luxuriant extravagance of it. Then sober it up a bit with a kiss of yoghurt and a touch of cashew paste.
The outcome, my delicious Golmorich Murgi, a delicately balanced spice canvass, a must-try the next time you are planning a feast featuring the bird.
Golmorich Murgi (Chicken in Black Pepper)
- 500 g chicken curry cut pieces
- 1/2 cup yogurt whipped
- 10 - 12 cashew nuts
- 2 onions finely chopped
- 1/2 tbsp ginger paste
- 1/4 tsp garlic paste
- 3-4 dry whole red chillies
- 1.5 tsp coriander powder
- 1 tbsps black pepper corns
- 2-3 tbsps black pepper powder freshly ground
- 2 tbsps mustard oil
- salt to taste
- Marinate the chicken with ginger-garlic paste and whipped yogurt, keep aside for at least 2-3 hours in the refrigerator.
- Soak the cashew nuts in 2 tbsp hot water for 10 odd minutes and grind to a smooth paste.
- Heat the oil in a deep bottomed frying pan, temper with broken red chillies and peppercorn. Add the finely chopped onions and saute on medium flame till light golden. Now add the chicken along with the marinade, give it a hearty stir.
- Add coriander powder, salt and cook over a low flame stirring occasionally. Splash a little water if it's getting a bit too dry.
- When the chicken is about three-fourths cooked, stir in the cashew nut paste and freshly crushed black pepper powder. Mix well, add 1/4 cup of warm water. Cover and cook over a medium flame, stirring occasionally, till the chicken is done.
- Adjust the seasonings and finish with more black pepper powder if you love the heat. Serve hot.