The golden rule

Pushpesh Pant

Haldi Murg or Murg Asharfi

Haldi, originally called haridra aka turmeric, is an amazing rhizome. It is called poor man’s saffron, has a wonderful aroma and imparts a delicate yellow tint to anything it touches. It has a sweet flavour and, to top it all, modern science has validated many of the claims made by traditional practitioners for centuries. Turmeric has proven anti-septic and healing properties. It has been part of the grandma’s family prescriptions for cold and cough and hurt bones. It is a popular skin conditioner. No wonder then that it is considered auspicious as well. Turmeric coloured rice is part of ritual feast and this is what colours the bride’s palm on the day of marriage. We could go on but why keep you drooling?

Our friend Nishant Choubey vowed diners at a curated meal at this Bangkok restaurant with his Haldi Murgh marinated in turmeric paste and wrapped in turmeric leaf. All it lacked was a haldi-kumkum ka tika!

Ingredients

• Chicken 500 g (boneless, culled into small medallions)
• Fresh turmeric 100 g  (scraped and ground to paste)
• Fresh coconut (grated) 50 g 
• Turmeric powder  1 tsp
• Yellow chilli powder  1/2 tsp
• Green cardamom seeds  1/2 tsp (powdered)
• Lemon juice  2 Tbs
• Turmeric leaves  2-3 (washed and cut)
• Salt to taste

Method

Wash and pat dry the chicken. Prepare a marinade blending turmeric and coconut paste along with salt, powdered cardamom seeds, yellow chilli powder and coarsely ground green peppercorns. Put chicken medallions in the marinade and apply it evenly to chicken. Keep aside for about 2 hours. Wash the leaves, cut into squares and place a chicken piece in the middle with a little marinade. Fold it and secure it with a string and place in a steamer kept ready for 15 minutes. Unwrap and serve with steamed rice. Remember to make at least three to four Murg Asharfis per person.