Nimbo Murgh

Nimbo Murgh

 

Here is a South Asian dish I have taken a few liberties with for the sake of ease in preparation. Nimbo (lime/lemon) and Murgh (chicken) has many regional variations. The chicken is marinated in sour curds (yoghurt) along with onions and spices. After marinating overnight the chicken is cooked in the marinade with a few additional ingredients. The chicken is then fried or broiled to crispy perfection.

A very easy dish to prepare, especially for a crowd!

 

Nimbo Murgh: serves 4

Marinade: Prepare 8 hours before cooking.

  • 1 whole chicken, divided, or legs and thigh separated, skin on (about 2 pounds)
  • 1 cup full fat yoghurt, drained (or Greek yoghurt)
  • 2 large shallots, finely diced/ ¾ cup
  • 2 garlic cloves, grated
  • 1 ½ inch ginger knob, peeled and grated
  • 1 tablespoon coriander seeds, toasted and finely ground
  • 2 teaspoons hot red chile powder, or to taste
  • 1 tablespoon paprika
  • 1 teaspoon sea salt

Divide whole chicken into legs, thighs, wings, and breasts, or separate the legs and thighs if using. Puncture the chicken pieces all over using a skewer.

Place the yoghurt in a large mixing bowl and set aside.

Combine the shallots, garlic, and ginger in a mortar and grind into a paste, Then add the coriander seeds, hot red chile powder, paprika, and sea salt and grind everything together until relatively smooth.

Stir the paste into the yoghurt until well combined. Add the chicken to the marinade and massage the marinade into the chicken. Press the chicken into the marinade, cover with cling film and place in the refrigerator to marinate overnight.

Pickled onions: Prepare ahead.

  • 2 onions, peeled and finely sliced across into rings and separated
  • ½ cup vinegar
  • 1 teaspoon sugar
  • ½ teaspoon sea salt
  • 1 teaspoon mustard seeds

Place the onions in a small non-reactive bowl. Place the vinegar, sugar, and sea salt in a small sauce pan and heat while stirring until the sugar and salt is dissolved. Pour the mixture over the onions and add the mustard seeds and stir to combine. Add just enough water to cover the onions, stir. Place a plate over the onions so they are completely submerged. Cover with cling film and refrigerate for several hours or overnight.

Cooking:

  • marinated chicken and marinade
  • ½ cup freshly squeezed lime juice
  • ¼ cup cold pressed peanut oil if frying
  • 2 tablespoons fresh coriander leaves chopped + sprigs for garnish
  • lime wedges

Bring the chicken and marinade to room temperature and place in a large wide saucepan or skillet Set over medium heat and bring to a boil. Lower the heat until just simmering. Partially cover and cook, stirring from time to time, until the marinade has been reduced by three quarters. Add the lime juice and stir into chicken and marinade. Bring back to a low simmer and continue to cook, uncovered, until nearly all of the marinade has been cooked away; total cooking time about 40 minutes. Transfer the chicken to a platter, shaking off any excess marinade, and set aside. Set the skillet with the excess marinade aside.

At this point you can either fry or broil the chicken to crisp up the skin before serving.

Frying: Heat the oil in a large skillet over medium high heat until nearly smoking. Add the chicken pieces skin side down and brown until the skin I crispy. Turn the pieces and brown the other side.

Broiling: Preheat the broiler. Place the chicken skin side up on a roasting try and place under the broiler and broil until the skin is crisp. Turn the chicken and broil until crisp.

Meanwhile, set the skillet with excess marinade over medium heat. Stir in a little water and deglaze the pan. Remove from the heat and set aside.

Serving:

Place the chicken on a platter or plate the chicken and lightly sauce with the deglazed pan juices. Top the chicken with pickled onions, fresh coriander sprigs, and a lime wedge to the side.

As Pictured, served with yellow basmati rice (see here) and cucumber salad (see here).

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