Comments on: Curried Chicken From the Oven: Masalewali Dum Murghi http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Raedia http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/#comment-52963 Raedia Mon, 17 Mar 2008 20:25:22 +0000 http://www.tigersandstrawberries.com/?p=913#comment-52963 Yum! Thanks for the recipe, Barbara, this was a big hit with my boyfriend and his parents last weekend! I even went to the trouble of making ghee to cook the spices in, and it was definitely worth it. All that was left was a bit of sauce, which we enjoyed for lunch the next day over basmati rice and topped with a poached egg. A poached egg makes everything good! ;)

]]> By: Maninas http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/#comment-52804 Maninas Wed, 12 Mar 2008 21:06:08 +0000 http://www.tigersandstrawberries.com/?p=913#comment-52804 hi corvid, i used chicken thighs, too. it worked just fine. i seared them with a knife to allow the spices to penetrate it more easily.

i thought the dish looked ugly before going to the oven – all pink and funny… :)

]]> By: Corvid http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/#comment-52757 Corvid Tue, 11 Mar 2008 17:23:37 +0000 http://www.tigersandstrawberries.com/?p=913#comment-52757 Barbara, I wanted you to know that I tried this last weekend, and it was absolutely FANTASTIC! I had to use bone-in chicken thighs instead of breast meat, but it still came out delightfully tender. I think it helped that I did marinate for a whole hour, and I left a bit of fat on the meat, which made the sauce even richer. I also used tomato paste instead of fresh tomatoes, and a number of my spices were already ground (I used your amounts and it came out just fine). Such a rich, satisfying meal – it fed me for days, and just got better with time! I’m not sure why everyone thinks it’s an ugly dish… it isn’t elegant, sure, but I don’t think it’s ugly. It looks like a thick, oven-red, homey curry. YUM!

]]> By: maninas http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/#comment-52745 maninas Tue, 11 Mar 2008 09:32:16 +0000 http://www.tigersandstrawberries.com/?p=913#comment-52745 Hi Barbara. Just wanted to let you know that the dish tasted divine last night, after a day of standing! The flavours have mingled, mellowed and matured, resulting in a beautiful homely dish!

]]> By: Maninas http://www.tigersandstrawberries.com/2008/03/04/curried-chicken-from-the-ovenmasalewali-dum-murghi/#comment-52704 Maninas Sun, 09 Mar 2008 23:42:32 +0000 http://www.tigersandstrawberries.com/?p=913#comment-52704 you’re right – definitely not a pretty dish,especially before cooking it in the oven – not that i mind too much – but it’s not too bad! especially after it had a few hours to stand, to let the flavours develop and mellow down. it tasted a little too sour after i took it out of the oven (after 1 h 20 min), but got better with time. i normally have a ‘sour tooth’, but i think the (large!) schotch bonnet + dried birds chilies i put in it heightened the sourness, and boy was it hot! it’s much better now though.

i still prefer kat’s curry :D

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