Nutritionists everywhere recommend chicken for its high vitamin and protein content and low cholesterol, properties which have inspired cooks around the world to innovate newer, tastier ways of cooking and serving it. In India, mutton and lamb have traditionally been more popular than chicken, though early references to its use date back to the Sangam period and dishes made from it find mention in later medieval texts like the Ain-i-Akbari. It was in the twentieth century that chicken finally came into its own, with practically every cuisine in the country creating its own special ways of enhancing the delicate flavour of the meat with local spices and vegetables, resulting in an amazing variety of dishes.
The hundred recipes that constitute this book come from different parts of India: from Delhi to Chettinad, from Kolkata to the Malabar coast, from Srinagar to Hyderabad. Every kind of dish is included: salads, curries, breads, rice and pickles. For this most versatile of meats can be cooked to suit every palate: rich spicy Biryani Shahjehani and Nargisi Murgh Rogan Josh co-exist with the more subtle Murghi Na Farch and Murghi Nu Dhan Sakh that are the pride of Parsi cuisine, as well as the lesser known but equally delectable Pahadi Madra Murgh and Pahadi Chhach Murgh from the Kangra region.
The author’s long experience as a cookery instructor is evident in her choice and presentation of recipes: traditional recipes have sometimes been deftly altered to make them easier to follow, saving on time and effort, and suggestions are offered for interesting combinations and accompaniments. Tandoori, Dumpukt, Balti, every kind of cuisine that you would associate with cooking in the subcontinent is contained within these pages, bringing you chicken at its very best, Indian style.