Sunday, November 20, 2011

Whole Foods Cooking Demonstration

Chef Dawa of Georgetown prepared Murgh Pepper Masla for a Whole Foods cooking demonstration this autumn.
One of our Georgetown chefs demonstrated Murgh Pepper Masala at the Georgetown Whole Foods this autumn. By popular demand, we’re sharing the recipe here. It’s not on our menu but available by request. The same curry sauce with shrimp, Jhinga Pepper Masala, is on our Georgetown menu.

Murgh Pepper Masala
This dish is predominantly eaten in Northern India. It can be eaten with Indian bread as well as rice. Spice levels can vary.

2 lbs. boneless chicken cubes
Dark meat is always preferred for Indian cooking as we tend to cook for a long time. White meat will only get harder and tough to chew if it is cooked for so long.
¼ cup oil
½ white onion, diced
½ each yellow, red and green pepper, diced
¼ cup chopped cilantro
½ tsp lemon juice
1 tsp green peppercorns

2 white onions, chopped
4 ripe tomatoes, chopped
2 tbsp ginger and garlic paste
1 tsp red chili powder
½ tsp turmeric
1 tbsp coriander powder
1 tsp garam masala

Heat oil in a heavy bottom deep pan, then add chopped onions and garam masala and cook on medium heat until onions brown. Add ginger garlic paste and continue to cook for 2 minutes. Add chopped tomatoes, chili powder, turmeric and coriander powder. Cook for 10-15 minutes, stirring occasionally. Add chicken and cook until chicken is mostly done. Add onions and peppers and stir lightly for 1 minute. Remove from heat and sprinkle with chopped cilantro. Eat with freshly boiled basmati rice.

Serves 4.

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