This past weekend on Bernal Heights, a Murgh masala was created that I would say might become legendary. It was conceived by the wise and noble Julie Sahni, and executed by the talented Caroline Hartidge-Beam as the rest of us prepared the Saag Paneer and Whole Wheat Parathas in the company of excellent Indian beer. Kingfisher, Flying Horse and Maharaja with Papadum and Punjabi Mango Curry as an appetizer.
The word "curry" is an often misused term by people in the West when compared to its Indian usage. A "curry" is a sauce -- any type of sauce, really. Curry powder is a combination of spices often seen in traditional North Indian sauces, and has thus been equated with "curry". The ingredients comprising the curry powder ate at the heart of the masala, the tomato-onion spice mixture that is often used as the base of dishes like Saag Paneer, Mattar Paneer, Bhaigan Bhartha, and even Chole. When you go to an Indian restaurant and see that there is a Chicken Curry, really this is just called this because it is THE classical North Indian sauce, and hence the classic curry. All of the other chicken dishes with sauce are also chicken curries, but this one is THE Chicken Curry, otherwise known as Murgh Masala.
A criticism of much Indian food in the West is that it grinds up its spices and vegetables to the point that they no longer have texture and individuality. In the recipe we executed on Friday, this issue was notably avoided. The Murgh Masala had whole cardomom and clove pieces, as well as large cinnamon sticks, which were retained until the final serving. Through the tireless efforts of our Murgh Masala Sargeant, Caroline Hartridge Beam, the initially watery sauce was reduced perfectly to coat and infuse the chicken.
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