Those of you that have been to Nathiagali, Muree will have missed out, if you didn’t eat the fried chillie chicken and mash ki daal at the famous Taj Mahal Hotel – actually a restaurant. The chicken is deep fried and comes out coated with chillies, served with dollops of more fried coarse red chillie flakes. Stop hyperventilating! the deep frying lowers the potency of the chillies.
My scout Syed Agha Aftaab was physically rubbing shoulders with the chefs in the kitchen and watched them make it from start to finish. I have modified the recipe and opted not to deep fry, so the result only comes close but you will be surprised that such simplicity can still produce a WOW!
Nathiagali Taj Hotel ChickenPrint Recipe
- 2lb chicken, cut in pieces
- half cup white or dark vinegar
- 2 tsp salt
- 1 tbs fresh crushed garlic
- 1 tbs fresh crushed ginger
- 6 tbs red chillie flakes (or coarsely ground whole dry red chillies)
- 2 tbs butter
- 6 tbs oil (Olive, Sunflower, Corn, Vegetable)
Wash the chicken and place it in a saucepan, add the vinegar, ginger, garlic, salt and 2 tbs chillie flakes, mix with a wooden spoon and bring to the boil.
Keep heat on low, cover the chicken and cook for 15 mins, stir once or twice, if chicken is sticking to the pan, add half a cup of water.
When chicken is cooked, switch off the heat.
Heat the butter and oil in a small deep pan, add the 4 tbs of remaining chillie flakes (add more if you need extra as a sauce), cover the pan, then add this mixture to the chicken mix in with a wooden spoon.
Make a colourful salad, place a layer on a large platter, place the chicken pieces onto the salad.