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Delicious Pakistani Dish  
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Posted (11 years 7 months 2 weeks 4 days 9 hours ago) and read 910 times:

Yoghurt Chicken
(Dahi Murgh)

1 Kg. Plain Yoghurt
1 Kg. Boneless Chicken breast, Diced
8. Dry Red Chilles (round ones), Whole
2 Dessert Spoons. Cumin seeds, Whole
2 Dessert Spoons Coriander seeds, Whole
Salt to taste
4 Table Spoons. Oil.

Mix the Chicken, Salt and Youghurt and keep aside in a dish or pot you can also cook in.

Take a dry frying pan and add the Red Chillies, Cumin and Corriander seeds and heat for a about a minute or till they start releasing their scent stirring occassionally to make sure theyre not getting burnt.

Remove from pan and grind in coffee grinder for just two seconds, so the spices are still semi-solid and not powdered.

Add spices to Chicken mixture, blend in well.

Add Oil, mix well again.

Place in Deep Freezer for two hours.

Cook in same frozen state, till Oil rises and Chicken is done.

To be eaten with Pita or Nan, bread.



.....up there with the best!
18 replies: All unread, jump to last
 
User currently offlineSwissgabe From Switzerland, joined Jan 2000, 5266 posts, RR: 33
Reply 1, posted (11 years 7 months 2 weeks 3 days 16 hours ago) and read 892 times:

Hi Airmale

Cool, thanks a lot. If I don't know what to cook I think I will go for the above! It really sounds yummy.

But have to admit, that I really don't like "Coriander" at all, could I take anything else instead?



Smooth as silk - Royal Orchid Service /// Suid-Afrikaanse Lugdiens - Springbok
User currently offlineKHI747 From United States of America, joined Oct 2000, 1615 posts, RR: 1
Reply 2, posted (11 years 7 months 2 weeks 3 days 16 hours ago) and read 890 times:

Man i wish i knew how to cook Pakistani food.....alot of my Pakistani and Arab friends cook here and its always good to eat a home cooked meal here.I do bring canned food with me from Pakistan.....but im moving in with a friend next semester who cooks so we shall try this dish

User currently offlineMarco From United Arab Emirates, joined Jul 2000, 4169 posts, RR: 12
Reply 3, posted (11 years 7 months 2 weeks 3 days 15 hours ago) and read 889 times:

Pakistani/Indian food is delicious. There's this great Indian/Afghani restaurant in Dubai called "kitchen". Oh dear lord it's 4AM....I'm starving!


Proud to be an Assyrian!
User currently offlineRyanb741 From United Kingdom, joined Mar 2002, 3221 posts, RR: 16
Reply 4, posted (11 years 7 months 2 weeks 3 days 14 hours ago) and read 884 times:

I love Pakistani food - especially Balti cooking. Southern Indian and Sri Lankan food is great too.


I used to think the brain is the most fascinating part of my body. But, hey, who is telling me that?
User currently offlineSwissgabe From Switzerland, joined Jan 2000, 5266 posts, RR: 33
Reply 5, posted (11 years 7 months 2 weeks 3 days 14 hours ago) and read 883 times:

Marco
Please provide me the exact location of this restaurant in DXB, I would like to try it out ...



Smooth as silk - Royal Orchid Service /// Suid-Afrikaanse Lugdiens - Springbok
User currently offlineJaysit From , joined Dec 1969, posts, RR:
Reply 6, posted (11 years 7 months 2 weeks 3 days 8 hours ago) and read 869 times:

Airmale - I tried it out last night. And it worked really well. I did add some tomatoes to the recipe though. And no onions to cut...thats really cool !What made it even better was that the lady upstairs liked the smell of the food (I'm always a bit worried if people mind the smell of Indian/Pakistani food cooking, so I go easy on the spices, but my Caribbean neighbors love it), and brought down a slice of pie as a trade for your recipe.

And, btw, I've found that you can cut out coriander seeds from a lot of south asian recipes (thats one of the spices that contributes to that "curry" flavor that some folks find a bit much) by substituting it with a bit of ginger and black pepper instead.

Btw, there is a wonderful hole-in-the-wall Pakistani restaurant in Arlington, VA here named "Food Factory" that sells the best Samosas outside of Southhall, Delhi or Islamabad.


User currently offlineKHI747 From United States of America, joined Oct 2000, 1615 posts, RR: 1
Reply 7, posted (11 years 7 months 2 weeks 3 days 7 hours ago) and read 861 times:

I dont know why people tend to generalize Pakistan food with Indian food.....i have had indian food in many places in the Europe and America and it is NOT NOT the same as Pakistani food....some dishes may have a similar name but the look and taste is tottally changed....specially our meat and Bar be que dishes dont even exist in Indian food which is mostly vegetarian anyway....so please do NOT generalize it is NOT the same food

User currently offlineJaysit From , joined Dec 1969, posts, RR:
Reply 8, posted (11 years 7 months 2 weeks 3 days 6 hours ago) and read 858 times:

As someone of North Indian descent (my Dad was born in Peshawar), I think that North Indian food, primarily Mughlai and Punjabi food, pretty much covers Pakistani food as well. There is a great degree of variation in dishes across the subcontinent, and a hundred ways of cooking a biryani, but the basic culinary spectrum of North Indian and Pakistani food is the same. You forget that before 1947 we were one and the same country. And until our idiotic so-called leaders took their fights to a new level, there was a high degree of culinary cross-pollination between India and Pakistan. And whats more, there are over 100 million Muslims in India, a large percentage of who share the same culinary history as Muslims in Pakistan, and lets not forget the cross-pollination that occured as the Indian and Pakistani diaspora found that they have both culture and food in common.

Indian food is very very diverse, because the cuisine of the South is diametrically different from that of Northern India. And the extreme geographic and climactic differences in India account for much of that diversity. But, as far as Pakistani meat and barbecue dishes go, I can assure you, KHI747, that restaurants in Delhi and Bombay, which tend to be as cosmopolitan as you will get anywhere in the world, will offer you virtually every kebab dish available anywhere in Pakistan. The only dish I've had in Pakistan, that I've never had in India was an okra dish with meat. But then last year, I had the same thing in a restaurant named Khyber in Bombay. Whats more, contrary to what is thought in Pakistan, India is not primarily Vegetarian. When I visited Pakistan in 1992, I did see a greater use of meat in Pakistani food, even in Vegetable dishes like daals, and eggplant bhartas, and that is one major difference.

As far as Indian food in America is concerned, I agree that it is its own thing. In many cases, it tastes like ketchup with curry powder. Pretty nasty stuff !


User currently offlineMarco From United Arab Emirates, joined Jul 2000, 4169 posts, RR: 12
Reply 9, posted (11 years 7 months 2 weeks 3 days 6 hours ago) and read 859 times:

I know it's not the same Saif but it's quite similar...

Swissgabe, the restaurant is on Al-Diyafah Road, behind the Al-Malah restaurant. The road is very small so you shouldn't have a problem finding it. Just look for Al-Malah restaurant, which has lots of neon green lights, and go behind the building! It's cheap, and they make the best afghani chicken ever!



Proud to be an Assyrian!
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 10, posted (11 years 7 months 2 weeks 23 hours ago) and read 834 times:

I think just South Indian cuisine is different to Pakistani, contains lots of Coconut, has milder flavours and a sweet tinge. Glad you liked the dish.


.....up there with the best!
User currently offlineRyanb741 From United Kingdom, joined Mar 2002, 3221 posts, RR: 16
Reply 11, posted (11 years 7 months 2 weeks 5 hours ago) and read 809 times:

Actually, that recipe is a Parsee recipe and is originally from Iran


I used to think the brain is the most fascinating part of my body. But, hey, who is telling me that?
User currently offlineJaysit From , joined Dec 1969, posts, RR:
Reply 12, posted (11 years 7 months 2 weeks 4 hours ago) and read 806 times:

Thought Iranian dishes didn't use garlic or cumin?

User currently offlineSayem55 From Pakistan, joined Jul 2001, 324 posts, RR: 0
Reply 13, posted (11 years 7 months 2 weeks 3 hours ago) and read 804 times:

Yoghurt Chicken
(Dahi Murgh)

This is the common dish in Karachi’s Jugi (Hut) hotels and inexpensive as well.
Cricket players in Karachi love it.



StarFighter
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 14, posted (11 years 7 months 1 week 6 days 3 hours ago) and read 780 times:

Ryanb741 I've been to Iran and they dont eat richly spiced food, nor do the Parsee's. And Sayem I have yet to see this dish in any Hut restaurant or Dhaba in Pakistan, you must be referring to 'Murghi Ka Salan/Chicken Curry' which uses a whole Chicken cut into the various parts with bones, which is widespread throughout the country, some points that I forgot to mention for this dish are;

The meat is to be cut in 1 inch pieces.

It should be covered with a lid from the time its put into the freezer till you're through cooking it.

It is to be cooked over a medium flame. Oil should be bubbling when the dish is done.

Spices are also to be heated over a medium flame.

Best part about it, no Onions, Tomato's or Ginger & Garlic paste which are the staples in South Asian dishes.



.....up there with the best!
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 15, posted (11 years 7 months 1 week 4 days 23 hours ago) and read 752 times:

OK I just saw the recipe on TV again, here are some more things I had left out;

A whole 1 kg Chicken can be used, of course cut into its various parts with the bones.

If you're using just the breast meat it neednt be cut into smaller pieces, so that would be 1 kg of whole Chicken breasts.

The spices are 1/4 cup Cumin, 1/4 cup Coriander and 1/4 cup Red Chillies (about 16 - 20 as shown on TV).

The spices are to be heated over a slow flame, taking about 2 - 3 minutes until the seeds start popping and releasing scent, stir occassionally to prevent burning.

Spices should be coarsely ground.





.....up there with the best!
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 16, posted (11 years 7 months 2 days 4 hours ago) and read 725 times:

You may enjoy this Indian chutney too, only posting these recipies because they're easy to make;

Cumin Chutney
(Zeera Chutney)

1. Table Spoon Cumin Seeds, Whole.
3. Dried Red Chillies.
6. Table Spoons Lemon Juice, Fresh.
Salt To Taste.

In a Mortar and Pestle grind the Cumin, Chillies and Salt coarsely. the mix should get a moist look but not become a paste.

Add Lemon juice and blend all ingridients well, in a bowl.

Chill and serve.

Goes best with Tikka and Kebab's, but will also be good with any dry/non-curry vegetable or meat dish from South Asia.



.....up there with the best!
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 17, posted (11 years 7 months 2 days 1 hour ago) and read 720 times:

Sorry, the recipe for the Chutney also includes the following;

3. Cloves of Garlic, Peeled. grind together with Cumin, Salt and Chillies with Mortar and Pestle.



.....up there with the best!
User currently offlineAirmale From Botswana, joined Sep 2004, 376 posts, RR: 1
Reply 18, posted (11 years 7 months 1 day 18 hours ago) and read 708 times:

You can also use a blender to make the Chutney.


.....up there with the best!
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