Mouri Chicken

 (Chicken Fennel Curry)
 

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Mouri Chicken (Mouri means fennel or saunf in Bengali) is a recipe inspired by Rajasthani cuisine, especially the unforgettable chicken curries prepared in Jaipur. The fragrance of fennel is blended with dry red chillies and cream to provide a true feast for the senses.

 

Serving Size: 2-3 persons

Ingredients:

Chicken - 800 grams, cut in small pieces

Cloves - 4

Green cardamom (elaichi) - 4

Cinnamon (dalchini) - 1 and 1/2 inch

Cream (heavy milk) - 1/4 cup

Tomato - 1 small, chopped

Green chillies - 4, cut into 1/2 inch pieces diagonally

Oil - 2 tbsp

Ghee - 1 tbsp

Grind to a paste in a food processor:

Onions - 2 medium (about 150 g) , chopped

Ginger - 2 inch, chopped

Garlic - 5-6 pods, chopped

Dry red chillies - 5-6, roughly crushed

Fennel (mouri or saunf) seeds - 1 tsp

Turmeric powder - 1/2 tsp

Cumin (jeera) seeds - 1 tsp

Preparation:

  1. In a food processor, add the ingredients mentioned for grinding and using minimum amount of water, grind to a fine paste.

  2. Take only half the paste and rub it on the chicken pieces, marinate at room temperature for 20-30 minutes. Keep the other half of the paste aside.

Cooking procedure:

  1. In a kadhai, heat the oil and ghee. Add the cloves, cardamom, and cinnamon and let splutter.

  2. Add the other half of the ground masala kept aside in step 2 above. Fry this masala on medium heat for 3 minutes stirring well.

  3. Add the chicken pieces together with the marinade to the kadhai, mix well. Add salt to taste, and fry for 7-8 minutes on high heat stirring frequently.

  4. Add half a cup water and mix well. Let it come to a boil, lower the heat to low, and cover. Simmer for 20-25 minutes until the chicken is cooked through. During this period, check the chicken at least once to ensure that the contents are not sticking to the bottom.

  5. Add the chopped tomatoes and green chillies, mix, and on medium heat cook for 5 minutes.

  6. Lower heat to low, add the cream, blend into the chicken well and simmer for 2 minutes. Remove and serve.

 

Serving Suggestions:

Serve hot with rice. pulao, or with chapatis/ rotis. A green salad agrees rather well as a side. .