Khoya Kheer Diye Mangsho/ Meat cooked with khoya
Wondering what can be the combination between Khoya Kheer or mawa or dried whole milk and meat? I first tasted it from my mother-in-law’s kitchen; and was little apprehensive when this was served. It’s a common conception that the khoya kheer is used for various sweet dishes like peethe, pera etc; but this is an amazing recipe where chicken is cooked with khoya kheer. The peppy spices balance the sweetness of khoya and petha to create a wonderful amalgamation of flavours.
Ingredients:
- Boneless chicken/ Or even with bones if you so prefer. You may also use any meat of your choice. But red meat may require pressure cooking to make them tender
- Cashew
- Yogurt
- Khoya-ksheer (Mawa or dried whole milk)
- Kumro methai (petha) (you can substitute with raisins)
- Whole gorom masala (cinnamon, cardamom and clove)
- Ginger-garlic paste
- Chopped onion
- Red chilli powder
- Cumin powder
- Coriander powder
- Salt
- Ghee (clarified butter)/oil
- Fresh cream (optional for garnishing)
- Slit green chillies (optional for garnishing)
Preparation:
- Fry the cashews in a little ghee
- Make a paste of those fried cashews along with yogurt, khoya kheer and petha
- Mix ginger-garlic paste and all powdered spices with a little water in a bowl (referred below as masala paste)
- Heat oil/ ghee and temper with whole garam masala (coarsely crushed)
- Add chopped onions and fry
- Now add the masala paste and keep frying
- When masala is almost fried, add chicken and keep frying
- Add the cashew-yogurt-petha paste when chicken is nicely fried
- Keep frying the masala
- Add salt and a little water (preferably warm water)
- Stir continuously to prevent burning and cook in a low heat
- Take the dish off flame when chicken is cooked
- Add some ghee and mix it well
- You can also add some fresh cream on top — I leave out since the khoya already adds a sweetness to the dish
- Let it stand for a while and serve
- You may keep aside some khoya for garnishing