The dishes produced during week 4 of our Indian cooking class were spectacular. We made:
- Murgh Wajid Ali
- Kheema Sali, spiced lamb with straw potatoes (not shown, photos didn’t turn out well) and
- Tamatar Pulao, tomato-chili rice.
The murgh Wajid Ali was the hands-down winner. It is chicken breasts stuffed with a cheese filling and served in an almond cashew gravy. The dish was created for Wajid Ali Shah, a ‘foodie’ ruler of the Awadh kingdom of India. If I ever see this at an Indian restaurant, I will definitely order it!
In Pictures:
Murgh Wajid Ali
Chicken breasts are butterflied, coated with ginger-garlic paste and chili powder. A mixture of paneer, khoa, onions and coriander is used to stuff the chicken breasts before cooking.
The gravy is prepared by adding a puree of cashews, almonds and coconut to browned onions, yoghurt and spices. The gravy’s subtle flavour is enhanced with the addition of saffron infused milk.
Finished Dishes:
Stuffed chicken breasts finished with coriander & almonds and tomato rice topped with fried onions prior to be devoured by the class.
Keywords: Sean Mendonca, George Brown College, Indian II, HOSF 9428, HOSF9428
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