My love for Mughlai dishes is hard to go unnoticed. The kebabs are not just delicious but also easier to make. The marination are pretty easy and usually its only leaving marination for a longer time that infuses the flavor in your meat or chicken and gives out fabulous taste.
I am not too sure about the origin of these dishes but I believe looking at the ingredients, it look that influence is more from the middle east. A lot of Afghani Kebabs do have a similar taste. The great thing about middle eastern kebabs are that they are an excellent option even if you are dieting. You get great great tasting food without compromising on flavors.
Murgh Paras kebab and Murgh laal tikka are both wonderful for small parties, I mean an evening tea/coffee party or a small get together or even those friends who announce their arrival 2 hours before and prefer being treated with something special. For all those occasions that come without notice or giving you time to decide, this is a go to dish.
Lucknow offers some super amazing delicacies. The old time Awadh offers numerous vegetarian recipes which are delicious and mouthwatering. And since, its also the city of Nawabs, the Non vegetarian dishes are equally delicious if not more. With all my respect to my vegetarian friends, the non vegetarian food from Lucknow is one of the main reasons why people still visit.
I remember visiting Lucknow with my parents in 2002 and tasting the super yummy Tunde kebab and awesome Biryani. Too bad, we were just there for 2 days and I am sure there was a lot to discover in the food section. Please do try the Lucknowi Biryani and Lucknowi Tunde kebab recipe too.
Nevertheless, from what we tasted, it was like a party in our mouth. One of the best things we tried were Tangdi Kebab and with a lot of research and trial and errors, I was able to get what I had tasted.
This dish fairly easy and the cooking process isn’t that tough to follow so, if you are a newbie, this should be a good one to try.
This recipe of chicken kebabs comes from the era of Mughals. I know, most all kebabs do. Kebabs are a gift to the food world by the Middle East. The variety, the flavors and the fact that they are grilled in different ways can leave your taste buds joyful and crave for more.
I believe for a fact that when the Mongolians and the Persians rulers came to India, it wasn’t an invasion. I know during that era it does look like an invasion because all the wars were for power and land and the greed to appear mightier and stronger than other rulers always seemed to drive warriors crazy where they seemed to be baffled by the prosperity of the neighboring kingdoms and invasion seemed to be the only way to satisfy your hunger for more. But, leaving all that aside, the Mughals brought in a lot of architectural science, spices and methods of cooking. They came to settle and make India more diverse and that’s what I fail to see in Indian news today.
I am proud to be an Indian, a country where friendship and mutual respect comes much before religion. Where Eid is celebrated with as much love as Diwali. Where Hindus are always at your house on Eid to taste awesome Biryani and your mom makes sure she cooks vegetarian food separately for your 2 vegetarian friends. Where stories of Jodha Akbar is less of Akbar, the Emperor who invaded India and more of the love between a Mughal Emperor and a Rajput Queen. India a country, that proves its a place accepting all religions and stands tall with its cultural heritage.
With all that, food plays a very important role. The spices like cinnamom, cloves, cardamom and saffron changed the complete look of flavors and when mixed with Indian chilies, the result was food from Paradise.
This recipe goes back to the era of Jahangir / Saleem and the story that I read said that he had a great knowledge of spices and had the chefs prepare dishes according to his taste. This recipe comes in as one of his favorites.
Now, with the history books I read, I do get an idea of the ingredients but they aren’t a 100% of what were used in the original recipe. Therefore, these recipes are mine but they should be close to what the original food must have tasted. Each recipe that I share can have common ingredients, but they are completely different for each other. The only way you can find out is by trying.
I love reading and its funny but I can read anything if I don’t have much of an option. One such time was while we were travelling and I came across a book that was based on cuisines from Kashmir. Though the book didn’t have any recipes but I did come across the ingredients mostly used and that Murgh paras kebab is popular chicken kebabs using kasoori methi and eggs as the main ingredients. The rest are what I felt would make the dish flavorful.
This dish is not very spicy and the taste on bell peppers and onions add a very earthy flavor to the dish.
