I discovered this recipe some years ago, when looking for a meat/poultry recipe using a divine herb mix called hariyali pudina - basically, an Indian "pesto" with mint and coriander. It´s a mild, green Korma recipe from Madhya Pradesh, smack in the middle of India - and I have to admit, I´ve never seen it on a restaurant menu, although it well deserves to be there. I made it a few times at home, and then, in a moment of complete madness, chose it as one of the main dishes for a Gala dinner at the Caracas Country Club.
And before you ask - no, I´m not a professional chef, but I love a challenge.
Chicken Rizzala ( Serves 5-6)
Ingredients:
100 gms cashew nuts
3-4 tbsps ghee
2 large onions, julienned
1 kg chicken ( you can use breast, like I did, or legs, or what ever takes your fancy)
2 tsps salt
3-4 bay leaves
5-6 whole cardamoms
1 stick cinnamon
2-4 fresh green chiles ( Thai are good)
20 gms fresh ginger
20 gms fresh garlic, minced ( about 5-6 cloves)
3 tsps coriander powder
1 tsp cumin powder
700 mls single cream
60 gms ( a handful!) coriander leaf
60 gms fresh mint leaves
1 tsp sugar
juice of 1 lime or half a lemon
20 gms ghee or unsalted butter
1/2 tsp grated nutmeg or mace
Method:
And before you ask - no, I´m not a professional chef, but I love a challenge.
Chicken Rizzala ( Serves 5-6)
Ingredients:
100 gms cashew nuts
3-4 tbsps ghee
2 large onions, julienned
1 kg chicken ( you can use breast, like I did, or legs, or what ever takes your fancy)
2 tsps salt
3-4 bay leaves
5-6 whole cardamoms
1 stick cinnamon
2-4 fresh green chiles ( Thai are good)
20 gms fresh ginger
20 gms fresh garlic, minced ( about 5-6 cloves)
3 tsps coriander powder
1 tsp cumin powder
700 mls single cream
60 gms ( a handful!) coriander leaf
60 gms fresh mint leaves
1 tsp sugar
juice of 1 lime or half a lemon
20 gms ghee or unsalted butter
1/2 tsp grated nutmeg or mace
Method:
- Soak the cashews in hot water for about half an hour
- Heat the ghee in a medium pan and add the onions. Cook gently over medium- low heat for about 20 minutes, stirring frequently, so that the onions are very soft but not browned.
- Remove the onions with a slotted spoon, leaving the ghee in the pan, and blend to a smooth paste with the cashew nuts and the soaking water. Set aside.
- Place the chicken in the ghee, sprinkle on the salt and fry gently until the chicken is very slightly browned, about 10-15 minutes.
- Now add the bay leaves, cardamom pods and cinnamon stick and stir for 1 minute.
- Finely chop the chiles, ginger and garlic and add to the mixture, Stir for about 2-3 minutes, until the garlic softens.
- Now add the coriander and cumin and stir.
- Add the onion/cashew mixture and the cream. Cook for about 15 minutes until the sauce thickens and the chicken is almost done.
- Blend the mint and coriander to a paste, with a bit of water, and add to the pan with the sugar. Cook through until the chicken is done to your taste.
- Add the lime juice, the melted ghee and the nutmeg. Stir through and serve with pullao rice.
