Murgh Kalam

Background and Description

Murgh Kalam is a delightful fusion of chicken and cabbage, blending rich flavors of Indian spices with the contrasting texture of tender chicken and crunchy cabbage. This dish has its roots in North Indian cuisine, particularly popular in the states of Punjab and Haryana where both chicken and cabbage are commonly used ingredients. Over time, this dish has spread across different regions, each adding its own unique twist to the original recipe.

The name "Murgh Kalam" directly translates to "Chicken Cabbage" in Hindi, with "Murgh" referring to chicken and "Kalam" to cabbage. Traditionally, this dish was a household staple, prepared in clay pots over open fires, enhancing the smoky flavor of the spices. Today, while the method has modernized, the essence of the dish remains the same. Murgh Kalam is often served with naan or rice and is a favorite at family gatherings and festivals.

Ingredients

• Chicken - 500g, cut into pieces
• Cabbage - 300g, thinly sliced
• Onion - 2 large, finely chopped
• Tomato - 2, pureed
• Ginger garlic paste - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Oil - 3 tablespoons
• Fresh coriander - for garnish
• Green chillies - 2, slit (optional)
• Water - as required

Preparation

Step 1: Preparing the Chicken

Begin by cleaning the chicken thoroughly under running water. Pat it dry with a kitchen towel and cut it into medium-sized pieces. Marinate the chicken with turmeric powder, red chilli powder, and a pinch of salt. Let it rest for about 15-20 minutes while you prepare the other ingredients. This will allow the chicken to absorb the flavors of the spices.

Step 2: Preparing the Vegetables

While the chicken is marinating, take the cabbage and thinly slice it. Set it aside. Finely chop the onions and puree the tomatoes. Keep these ingredients ready, as they will form the base of your curry.

Cooking Process

Step 1: Sauté the Base

Heat oil in a large pan. Once the oil is hot, add the chopped onions and sauté until they turn golden brown. This should take around 5-7 minutes. Next, add the ginger garlic paste and stir well, cooking for another 2-3 minutes until the raw smell dissipates.

Step 2: Cook the Sauce

Add the tomato puree to the pan and mix thoroughly. Cook this mixture on medium heat until the oil separates from the masala, indicating that it's well-cooked. This step is crucial as it forms the flavorful base of the dish. It might take about 10-15 minutes. Stir occasionally to prevent burning.

Step 3: Spice it Up

Incorporate the coriander powder and garam masala into the mixture, stirring continuously. Adjust the seasoning with additional salt if necessary. At this point, you can add the slit green chillies for additional spice, if desired.

Step 4: Add Chicken and Cabbage

Add the marinated chicken to the pan and stir well to coat it with the masala. Allow it to cook on medium heat for about 10 minutes. Then, add the sliced cabbage, mixing thoroughly. Cover and cook for another 15-20 minutes, or until the chicken is tender and fully cooked. Frequently check and add water if needed to adjust the consistency of the curry.

Enjoying Your Meal

Once cooked, garnish the Murgh Kalam with freshly chopped coriander leaves. Serve hot with steaming rice or soft naan, making sure to have a cooking timer on hand to keep track of cooking times. Enjoy the complex flavor profile where the spices meld perfectly with the texture of chicken and cabbage. This dish provides warmth and comfort, ideal for intimate gatherings or special occasions.