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!
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.
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