October 8, 2016 Mahivallah

Chicken Mahivalla / Chicken in Cream

A Parsi Baked Dish

Mahivallah

Chicken Mahivalla / Chicken in Cream

INGREDIENTS

  • 200 grms almonds, blanch, slice and fried
  • 200 grms raisins
  • 750 grms onions, slice fine, fry golden brown
  • 12 green chilies, finely chopped
  • 225 grms double cream or malai
  • 1 large bunch coriander leaves, cleaned and chopped
  • 12 eggs
  • 1 whole chicken
  • 1 onion, sliced fine and fried
  • 1 large dessert spoon of oil
  • 1 tsp fresh ginger paste
  • 1 tsp garlic paste
  • 1 tsp chilli powder
  • 1 tsp salt

METHOD

  1. Wash and clean a whole chicken,  trussing the bird. Rub all over with the above paste. To roast the chicken, either use a roasting pan, dish or roasting bags.
  2. Sprinkle the fried onions in the dish and place the bird. Cover with foil, or lid and cook in a preheated oven, 350 degrees, for approx I hour 45 minutes or until tender.
  3. Cut the roasted chicken into small pieces after deboning.
  4. Divide all the ingredients, except the eggs into 2 parts.
  5. In an ovenproof dish, make a layer of chicken, sprinkle with tried almonds raisins, chilies and coriander and lastly fried onions.
  6. Pour half the cream. Repeat. forming a second layer.
  7. Add some of the gravy which has been reserved from the roast chicken. Break the eggs on top of the dish and bake in moderate oven till eggs are set.
  8. Alternatively bake the dish first in moderate oven for 20 minutes and then add fried eggs or sliced hard boiled eggs.
  9. Serve immediately.

This recipe is included in our Parsi Cuisine cookbook series titled “Parsi Cuisine Meats”

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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