Mutton or Chicken in Onions
A traditional Parsi preparation where tender mutton or chicken is slow-cooked in a rich, savory gravy dominated by the natural sweetness of small onions. By omitting potatoes and using a generous quantity of pearl onions, this dish achieves a luscious, thick consistency and deep flavor profile that coats the meat perfectly. It serves as a comforting main course, ideally paired with crusty bread or steamed rice to soak up the aromatic sauce.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Quantity estimated based on onion ratio.)
- 1 1/2 pounds Small onions (pearl onions or shallots) (Originally '1.5 seers'. Converted to modern weight (1 seer ≈ 1 lb in this context). Use small onions as specified.)
- 3 tablespoons Ghee or oil (Quantity estimated for cooking.)
- 1 tablespoon Ginger-garlic paste (Quantity estimated (standard Parsi curry base).)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated.)
- 1 teaspoon Salt (Quantity estimated (to taste).)
- 1 cup Water (Quantity estimated for gravy.)
More recipes using Mutton or chicken
Mutton or Chicken with Potatoes
This traditional Parsi specialty transforms simple mutton or chicken into a hearty meal by simmering it with tender potatoes in a savory, aromatic gravy. The dish offers a delightful textural contrast between the succulent meat and soft potatoes, which can be cut into decorative shapes for an elegant presentation. Optional additions of fresh tomatoes and a pinch of sugar create a subtle sweet-and-sour profile, while a 'dry' version allows the rich flavors of ghee to shine through.
Mutton or Chicken Masala No. 3
A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Mutton or Chicken in Coconut Milk
A rich and creamy Parsi-style curry where tender mutton or chicken is simmered in fresh coconut milk until succulent. This historical recipe combines the natural sweetness of coconut with the heat of green chilies and the savory depth of caramelized onions and ghee. The dish is finished with a touch of Worcestershire sauce or lemon for a unique tangy kick, resulting in a thick, luscious gravy that pairs perfectly with steamed rice or crusty bread.
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.
Instructions
- 1Peel the small onions, keeping them whole if they are pearl onions, or halving them if slightly larger. Clean and cut the mutton or chicken into serving pieces.
- 2Heat the ghee or oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until they begin to soften and turn translucent. Stir in the ginger-garlic paste, turmeric, and red chili powder, cooking for another minute until fragrant.
- 3Add the meat and salt to the pot, stirring to coat well with the onion mixture. Pour in the water. Cover and simmer on low heat until the meat is tender and the onions have melted into a thick gravy. (Note: Do not add potatoes to this version of the dish).
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Meat or Chicken with Onions and Potatoes
This traditional Parsi dish, known as 'Kanda Papeta Ma Gosht', features tender meat simmered in a rich, savory gravy with caramelized onions and soft potatoes. The unique addition of whole fried pearl onions adds a delightful sweetness and texture that contrasts perfectly with the spicy, ghee-laden sauce. Best enjoyed with crusty bread or rotis, this comforting meal can be prepared with either mutton or chicken for a satisfying family dinner.
Mutton or Chicken with Potatoes
This traditional Parsi specialty transforms simple mutton or chicken into a hearty meal by simmering it with tender potatoes in a savory, aromatic gravy. The dish offers a delightful textural contrast between the succulent meat and soft potatoes, which can be cut into decorative shapes for an elegant presentation. Optional additions of fresh tomatoes and a pinch of sugar create a subtle sweet-and-sour profile, while a 'dry' version allows the rich flavors of ghee to shine through.
Mutton or Chicken Masala No. 3
A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Mutton Masala with Potatoes and Pearl Onions (Recipe No. 4)
This traditional Parsi mutton curry features a unique thickening technique using ground raw potato slices and onions to create a rich, clinging gravy. Tender chunks of mutton are slow-cooked with whole pearl onions and potatoes, absorbing the flavors of a complex spice paste made from cumin, black pepper, and Goa chilies. Finished with a splash of vinegar, lemon juice, and Worcestershire sauce, the dish delivers a delightful balance of savory heat and tangy brightness.