Muhajir Chakna

Ingredients

Muhajir Chakna differs from the original Indian Chakna in terms of the spices used and the cooking techniques. While Indian Chakna primarily focuses on using Indian spices like garam masala and chili powder, Muhajir Chakna incorporates a blend of spices commonly found in Muhajir cuisine, such as cumin, coriander, and turmeric. Additionally, Muhajir Chakna may use different cuts of meat and variations in the garnish to suit the Muhajir flavor profile. We alse have the original recipe for Chakna, so you can check it out.

• 500g (1.1 lb) boneless chicken or mutton, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or mutton, cut into bite-sized pieces
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 4 cups (950ml) chicken or mutton broth 4 cups (950ml) chicken or mutton broth
• 2 tablespoons lemon juice or tamarind paste 2 tablespoons lemon juice or tamarind paste
• Fresh cilantro and mint leaves, for garnish Fresh cilantro and mint leaves, for garnish
• Crispy fried bread or naan, for serving Crispy fried bread or naan, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the chicken or mutton pieces to the pot and cook until they are lightly browned.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for a minute to toast the spices.
5. 5.
   Pour in the chicken or mutton broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes or until the meat is tender.
6. 6.
   Stir in the lemon juice or tamarind paste and adjust the seasoning according to taste.
7. 7.
   Garnish the Muhajir Chakna with fresh cilantro and mint leaves.
8. 8.
   Serve the Muhajir Chakna hot with crispy fried bread or naan.

Treat your ingredients with care...

• Chicken or mutton — Ensure that the meat is cut into bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• You can add vegetables like carrots, potatoes, or peas to the dish for added flavor and nutrition.
• If you prefer a thicker broth, you can simmer the dish uncovered for a longer time to reduce the liquid.
• Adjust the tanginess of the dish by adding more or less lemon juice or tamarind paste.
• Serve the Muhajir Chakna with a side of yogurt or raita to balance the flavors.

Serving advice

Muhajir Chakna is best served hot as an appetizer or snack. It can be enjoyed on its own or with a side of crispy fried bread or naan. Garnish each serving with fresh cilantro and mint leaves for added freshness and aroma.

Presentation advice

To present Muhajir Chakna beautifully, ladle the dish into individual serving bowls. Garnish each bowl with a sprinkle of fresh cilantro and mint leaves. Serve the crispy fried bread or naan on the side or arrange them neatly on a platter. The vibrant colors of the dish and the aromatic garnish will make it visually appealing.