Mutton or Chicken in Milk
A rich and creamy Parsi heritage dish where tender mutton or chicken is simmered in a luxurious almond-infused milk gravy. This elegant preparation transforms a savory onion and garlic base into a velvety white curry, enhanced by the nutty crunch of finely sliced almonds and a finishing touch of aromatic garam masala. The slow reduction of milk creates a thick, coating sauce that pairs perfectly with crusty bread or rotis.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Originally '1 ratal'. Use tender meat.)
- 1/2 cup Ghee (Originally '1 to 1.5 pasher'. Adjusted for modern preference.)
- 2 medium Onions (finely sliced) (Originally '0.25 seer'.)
- 1 teaspoon Ginger paste (Originally '0.5 tola'.)
- 1 teaspoon Garlic paste (Originally '0.5 tola'.)
- 1 teaspoon Salt (Or to taste. Originally '1 tola'.)
- 2 1/2 cups Water (Approximate amount needed to cook meat tender.)
- 2 ounces Almonds (blanched and peeled) (Originally '1 navtank'. Slice very thinly.)
- 2 cups Whole milk (Originally '0.5 seer'.)
- 1 teaspoon Garam Masala (Originally '0.25 tola'.)
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Instructions
- 1Heat the ghee in a heavy-bottomed pot. Add the finely sliced onions and fry, stirring constantly, until they turn a pale golden color. Do not let them brown too darkly. Add the ginger and garlic pastes and sauté until fragrant.
- 2Add the mutton or chicken pieces and salt to the pot. Stir well to coat the meat in the onion mixture. Cover and cook for a few minutes. Once the meat releases its juices and they dry up slightly (sautéing the meat), pour in the water. Cover and simmer on low heat until the meat is tender and the liquid has reduced to form a thick gravy (approximately 1/2 cup of liquid should remain).
- 3While the meat is cooking, blanch and peel the almonds, then slice them very thinly. In a separate saucepan, heat the milk until warm and add the sliced almonds.
- 4Pour the warm milk and almond mixture into the pot with the cooked meat. Simmer gently over low heat (originally 'on embers') until the milk reduces and thickens into a rich gravy. Remove from heat and sprinkle the garam masala over the top before serving.
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