Murgh Wajid Ali

Wajid Ali Shah was the fifth king of Awadh, a princely state in pre-independent India. He was known for his poetry & fairy tale palace, patronage of arts, 350 wives, a menagerie of tigers and elephants, and of course for his royal kitchens. He was an imperial who hand created his own calendar. The gourmet cooks of Awadh invented the art of cooking over a slow fire. The ambrosial Awadhi cuisine consisted of elaborate dishes such as kebabs, kormas, biryanis, exotic bread-like warqi paratha, sheermal, naan, and delicious desserts which are still popular and relished by people not only in Awadh but also globally.

Murgh Wajid Ali is one of the lesser found recipes from the majestic kitchen. Murgh means chicken. Boneless chicken breasts are flattened and stuffed with khoa ( similar to ricotta cheese )baked and simmered in an aromatic and flavorful gravy. If you get this right I can assure you, you will forget the butter chicken or any other chicken curry. The flavors are delicate, delectable, and easy on the palate.

Before I share the recipe, I would like to thank my family and friends who have been supportive of this blog and have in their own ways kept me motivated. As being a chef I’ve given my attempt to the dish, so just a request from all my viewers to give a review of my plating skills in comments.

If you want to feel like a king or a queen for a day, get someone to make this dish, set a royal table layout, and if possible serve it to you with hot flatbreads or flavored rice and with all due splendor.

RECIPE

Servings: 4pax ; Time: 60–120min

Ingredients for:

1. Marination

4 chicken breasts flattened gently

2 tbsp. Ginger garlic paste

2 tbsp. lemon juice

1 tsp. yellow chili powder (or less )

salt to taste

1/2 tsp. garam masala (cloves, cardamom, cinnamon, black pepper, mace, black cardamom)

2. Filling:

50 g Khoa (Ricotta cheese)

75 g onions chopped

2 green chilies chopped

2 tbsp. cilantro/coriander chopped

salt to taste

1 tbsp. lemon juice

3. Gravy:

3 tbsp. Ghee/oil

50 g onions chopped

1 tbsp. ginger garlic paste

paste of 8 cashew nuts

paste of 25 g desiccated coconut

125 g yogurt

1/4 tsp. garam masala

salt

a pinch of saffron soaked in 2 tbsp. milk

4. Garnish:

Mint leaves

Rogan

Cilantro/coriander infused oil

Chilli flakes

Method

Step:

1. Marinate the chicken with all the marinating ingredients for 15–20 minutes, as mentioned in ingredients list no.1.

2. Mix all the filling ingredients and divide them into four portions. Spoon one portion on each chicken breast and make a tight roll. Spray a baking sheet with some oil and arrange the stuffed chicken on it. Brush with some oil and cook in the oven at 300º F till done. It should take anywhere between 30–40 minutes.

3. Heat oil in a deep bottomed pan and saute the onions till translucent. Add the ginger-garlic paste and the other ingredients one after another. Add some water and cook the gravy on slow fire till oil separates. Slip in the chicken breasts carefully and let simmer till coated with gravy.

4. Transfer the chicken along with the thickened gravy into a serving plate and garnish with the respective ingredients as mentioned, decorate your plate according to you as being an artist to perform art.

5. Smoke the dish for extra flavor(with desi ghee over burnt coal). #Dhungaar

Serving suggestions:

l Serve hot

l Serve with Indian flatbreads, steamed rice, biryani, or any flavored rice.