Chicken simmered in rich, tangy blend of spices and yoghurt gravy, all set off brilliantly by a side of crunchy stir-fried cabbage and nuts
This comforting meal pairs the bold, tangy flavours of a traditional north Indian chicken curry with the aromatic crunch of a Bengali cabbage stir-fry. The distinctive flavour of achari murgh comes from its rich blend of pickling spices, all simmered gently in a spiced yoghurt gravy. It’s a dish that originates from the royal kitchens of the Begum of Bhopal in the 19th century and, as such, has always been a bit of a culinary statement – both a creative experiment and a showcase of refined taste, though, despite its unusual spice profile, the method is simple and unpretentious. The moreish crunch of the cabbage side, meanwhile, lifted by crisp cashews and warming spices, balances the chicken’s tangy richness beautifully. Continue reading…
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