Chicken Curry Cooked in Milk

Chicken Curry Cooked in Milk

A luxurious Parsi chicken curry defined by its unique cooking method where the meat is simmered in fresh milk instead of water, resulting in an exceptionally tender texture. The rich gravy is built upon a complex paste of ground almonds, poppy seeds, and coconut, balanced by the sharp tang of lemon juice and the warmth of traditional curry spices. This historical dish finishes with a glistening layer of separated ghee, offering a savory and aromatic experience best served with rice or flatbreads.

Ingredients

  • 1 chicken Small chicken (whole) (Cleaned and cut into serving pieces. Originally '1 small half fowl' (likely meaning a small bird).)
  • 1 cup Ghee (Originally '0.5 ratal' (approx 0.5 lb). Can be reduced for modern tastes.)
  • 2 cups Onions (Finely chopped. Originally '0.5 seer' (approx 1 lb).)
  • 2 cups Whole milk (Fresh and pure. Originally '1 seer'.)
  • 1 tablespoon Poppy seeds (Originally '1 dessertspoon' or '1 tola'.)
  • 1 tablespoon Curry powder (Originally '1 dessertspoon'. Historical blend included coriander, pepper, turmeric, fenugreek, ginger, cumin, cardamom, and chilies.)
  • 1 teaspoon Salt (Heaped teaspoon, or to taste.)
  • 1 tablespoon Dried coconut (grated) (Originally '1 tola'.)
  • 25 whole Almonds (Large, fresh almonds.)
  • 15 whole Black peppercorns (Originally '15 marghi na dana'.)
  • 1 tablespoon Fresh ginger (Minced. Originally '0.5 tola'.)
  • 1 teaspoon Red chili powder (Flat teaspoon. Add an extra heaped teaspoon at the end if more heat is desired.)
  • 1/2 cup Lemon juice (Originally 'juice of 4 large sour lemons'.)

Instructions

  1. 1Clean the chicken, cut it into serving pieces, and wash thoroughly. Peel the almonds, wash them, and grind them into a very fine paste on a clean stone or in a grinder. Peel the ginger and onions and chop both very finely.
  2. 2Grind the poppy seeds, dried coconut, and black peppercorns separately until very fine. Then, combine these with the ground almonds, curry powder, and red chili powder. Grind everything together again until it forms a very smooth, cohesive paste (mess).
  3. 3Heat the ghee in a heavy-bottomed pot (originally a tinned vessel). Add the finely chopped onions and fry until they turn a pale red color. Add the chopped ginger and stir continuously with a spoon.
  4. 4When both the onions and ginger are pale red, add the prepared masala paste and salt. Mix well, then add the chicken pieces. Place the pot on low heat (embers). Cover the pot with a lid that has a rim, and pour water onto the lid (this creates condensation inside to prevent burning). Open frequently to stir from the bottom up to ensure it doesn't stick.
  5. 5Cook until the chicken's natural water burns off and the fat begins to sizzle. At this point, pour the hot water from the lid into the pot, and add fresh water to the lid again. Continue adding small amounts of hot water from the lid as needed until the chicken begins to soften. Once the chicken is somewhat tender, stop adding water and instead pour in the milk. Keep water on the lid to maintain the seal.
  6. 6When the chicken is completely tender and the gravy has thickened, stir in the lemon juice. Place the pot on very low heat (embers) uncovered for a short time until the ghee separates clearly from the gravy. Remove from heat. (Optional: If more heat is desired, an extra spoonful of chili powder can be added with the masala earlier).
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