MURGI MIRCHI KA SALAN (my way)
Mirchi ka salan (curry) is a traditional dish from the "City of Pearls" and divine Nizami cuisine. This peanuts and sesame based salan or curry is considered to be the most authentic accompaniment with biryani in Andhra cuisine and comes with many variations. Yes, you can make bhindi ka salan as well.
I wanted to make a salan that could be served with phulkas or paranthas or as a side with plain steamed rice and that's how the germ developed to cook chicken and chilli curry , the Hyderabadi way.
I had to tweak this traditional preparation a little bit so as to suit the typical Bengali taste buds, like the addition of jaggery, which you can omit. Secondly, I have added fresh coconut, as I personally feel it enhances the taste , but traditionally the recipe requires dry coconut.
Also , since it is not possible to get the Bhavnagri chillies here , I had to make do with the longish organic chillies which I ordered online.
Once in a while when you are in good cheer to make something exotic for the family , this dish could be given a thought.
And yes, nuts, sesame seeds, jaggery and lots of chillies make this recipe iron and vitamin C,
Green chillies- 10 atleast
Peanuts - 1 cup
Coconut (sliced)- 5/6 pieces
Sesame seeds- 1/2 cup
Khuskhus/posto- 1 tbspn
Fenugreek seeds- a few
Garlic cloves- 8
Onion - 1 or 2
Cumin- 1/2 tspn
dried red chillies- two (optional)
Curry leaves- handful
Mustard seeds for tempering
Tamarind pulp- 2 tbsp
Salt - as required
Black pepper powder- 1/2tsp
Garam masala powder- 1tspn or less
Coriander leaves - chopped (optional)
Jaggery- 1tbsp (optional)
Lemon juice to marinate
Marinate the chicken pieces ( boneless or with bone) with lemon juice, salt , haldi, black pepper powder and refrigerate for 2hrs. Take them out and shallow fry them , keeping the pan covered so that they are cooked properly . Almost done that is. Strain the oil and heat it again.
Wash and de- seed the green chillies, fry them (lightly) and put them aside.
Dry roast - peanuts+ posto +sesame+ methi+ coconut+ cumin+ dried chillies
Cool and blend with the garlic cloves and ginger.
Add more oil if required and heat. Temper with mustard seeds and curry leaves. Brown the finely chopped onion and add the blended paste, alongwith haldi . Furthermore, add the tamarind pulp and jaggery. Let it simmer for a few minutes.
Finally, add the chicken pieces and a cup of water. Let it soak in the flavour, and check the gravy to balance the seasoning. Once the chicken pieces are done, throw in the fried chillies, garam masala powder and increase the flame. Cook till the oil starts oozing.
The gravy should be thick and not runny or watery.
Before turning off the flame sprinkle the coriander leaves and keep covered till served.