Growing up, chicken used to be my favorite meat to eat. It could be because in many kashmiri pandit families, chicken was not cooked regularly, it was like a special treat. Or it could be because my mom made an amazing Chicken roganjosh. Or it could be both. I have never been able to tell.
Meat is an integral part of Kashmiri food. We like our greens and a few vegetables here and there, but meat is the star and it is mostly cooked in traditional kashmiri style.
Then I grew up, moved away from home and traveled a few parts of the world and my food adventure began. At first it took some getting used to. It is always hard for people like me who have lived in non cosmopolitan places to like anything but Mom’s food.
Gradually I started to not only like different cuisines, but I had this strong desire to learn how to cook dishes from various cuisines at home. I learned to enjoy vegetables and lentils and beans as well. And chicken was no longer the favorite meat.
But that was to change soon for I was to meet a fabulous home gourmet , Reshma. Food is what connected us and her recipes make you want to get off the couch and just cook. And that is what I did with this recipe of Kozhi Molagu Masala and I never looked at chicken with boredom again!
Refreshingly unpretentious and brimming with creativity, Reshma is an awesome cook. She shares her family recipes with much enthusiasm and the best part is that she answers questions on cuisine, technique, methodology with the patience of a saint.
Reshma does not blog. I sincerely hope she writes a cookbook soon. I would buy that cook book and keep it as a keepsake for my daughter to learn and understand Indian cooking. Are you listening Resh?
Here is Reshma’s recipe for Kozhi Milagu Masala – Mangalore Style Pepper Chicken that was published in the Daiji world. Try making it. You will never look at chicken with boredom. Promise! This is one recipe that you will make again and again.
Kozhi Milagu Masala
- Chicken 2 pounds bone in
- Onions 2 cups sliced
- Tomatoes 1 C chopped
- Curry leaves 15- 20
- Oil 5 tbs
- Cinnamon 1’’
- Cloves 2
- Cardamom 2
- fennel seeds 1 ½ tsp
- Ginger garlic paste1 tsp
- Red chilli pwd 1 tsp [hot chilli – avoid if you don’t like it too hot]
- Kashmiri chilly pwd 1 tsp
- turmeric pwd ½ tsp
- Coriander pwd 2tsp
- Pepper pwd 1 tbsp
- cilantro – 1/4 C
- Water ½ cup
- Salt to taste
- Heat the oil and add 1″ long cinnamon stick, 2 cloves, 2 cardamoms and 1 ½ tsp fennel seeds and cook on low heat until infused.( you will start smelling good aromas)
- Add onions and cook until lightly browned. At this stage add curry leaves and fry for a few seconds. From this onion curry leaf mixture, keep aside abt 2 tbsp for using as garnish.
- Now add in the ginger garlic paste into the rest of the onions and fry until completely cooked.
- Add the tomatoes and cook until the oil floats on top.
- Now add in the chilli pwd (hot) , kashmiri chilli pwd, coriander pwd ,salt, turmeric and cook until everything mixes in.
- Now add the chicken pieces, cover and let it cook for about 15 minutes.
- Sprinkle the black pepper in, top it with chopped cilantro and cover until oil separates and the sauce is reduced to your liking.
- Just before serving, top it with the set aside onion mix.