Masyaura with a Haute Cuisine Twist

Ingredients

This Haute Cuisine adaptation of Masyaura elevates the dish by incorporating luxurious ingredients and refined cooking techniques. The traditional Indian spices are complemented by the addition of truffle oil, edible gold flakes, and a slow-cooking method, resulting in a more sophisticated and indulgent flavor profile. We alse have the original recipe for Masyaura, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, lamb, or beef) 500g (1.1 lb) boneless meat (chicken, lamb, or beef)
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 green cardamom pods, crushed 4 green cardamom pods, crushed
• 2 star anise 2 star anise
• 1 tablespoon truffle oil 1 tablespoon truffle oil
• Edible gold flakes, for garnish Edible gold flakes, for garnish
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the saffron threads, crushed cardamom pods, star anise, truffle oil, salt, and black pepper. Add the meat and marinate for at least 2 hours, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the ground cumin, ground coriander, ground turmeric, and chili powder to the pan. Stir well to coat the onions with the spices.
5. 5.
   Add the marinated meat to the pan and cook until browned on all sides.
6. 6.
   Pour in the heavy cream and bring to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 1 hour, or until the meat is tender.
7. 7.
   Garnish with fresh cilantro and edible gold flakes before serving.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the marinade. This will help release their vibrant color and delicate flavor.

Tips & Tricks

• For an extra touch of luxury, drizzle a few drops of truffle oil over the finished dish just before serving.
• If you prefer a spicier version, increase the amount of chili powder according to your taste.
• Serve the Masyaura with fragrant basmati rice or warm naan bread to soak up the delicious sauce.
• Experiment with different types of meat, such as tenderloin or duck, to add variety to the dish.
• To make it even more indulgent, sprinkle some edible gold flakes on top of the finished dish.

Serving advice

Serve the Masyaura with a side of aromatic basmati rice and garnish with fresh cilantro. Accompany it with warm naan bread to complete the meal.

Presentation advice

Present the Masyaura on a large, elegant serving platter. Arrange the tender pieces of meat in the center and drizzle the creamy sauce over the top. Sprinkle edible gold flakes and fresh cilantro as a finishing touch for a visually stunning presentation.