A blade shines in the darkest of the nights
We have been craving to go for some spicy food at our favourite Indian restaurant for more than a month, however the thought of dinning in a restaurant with our active and curious 1 year old is enough to dampen our desire. Even in a kid friendly environment, our little Miss Curious will start squirming in her seat within 30 minutes and want to walk around the restaurant, check out the people, the tables and what is on them. So in the end, we decided to cook an Indian meal ourselves. Pierre picked this Moghul-Style chicken out of all the curry dishes for it's use of saffron, and of course the fact that we have never tried it before!
Moghlai Cuisine originates from the kitchens of the the Mogul Empire. This cuisine, influenced by Middle-Eastern cuisine, is predominantly found in Nothern-India and many of the dishes carry over some of its dishes names: kofta, kebabs, pulao, etc. It's usually quite spicy like other Indian Cuisines, but has its own distinct aromas and taste - something I found out by cooking this dish.
(taken from Indian - Shehzad Husain & Rafi Fernandez)
Saffron is crucial to the flavour of this dish and we can distinctively smell and taste it. It is creamy, nutty with the dominant parfum of saffron. The chicken pieces were very tender and tasty with the garam masala. Although there is no chilli in the recipe, we could feel a very light spiciness (that's the garam massala). I love the whole dish so much that I couldn't get enough of the chicken and its creamy sauce - definitely something I'll cook again!