Parsi Style Chicken Mahivalla Recipe
Description:
Parsi Style Chicken Mahivalla is a delicious and aromatic Parsi baked dish that brings together succulent chicken, nuts, sultana raisins, caramelized onions, and a creamy richness that is a true testament to Parsi culinary excellence. The dish is topped off with a layer of whole eggs, making it a hearty meal, perfect for a brunch or any special occasion. Rich and flavorful, this Parsi recipe beautifully combines the crunch of fried almonds, the sweetness of raisins, and the heat of green chilies, all enveloped in creamy goodness.
Cuisine:
Parsi Recipes
Course:
Brunch
Diet:
Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken | 750 grams (cut into big pieces) |
| Whole Almonds (Badam) | 2 cups (blanched, sliced, and fried) |
| Sultana Raisins | 1 cup (fried) |
| Caramelized Onions | 5 (fried) |
| Green Chillies | 8 (finely chopped) |
| Double Cream | 225 grams |
| Coriander (Dhania) Leaves | A bunch (chopped) |
| Whole Eggs | 10 |
| Onion | 1 (sliced fine and fried) |
| Oil | 2 tablespoons |
| Ginger Garlic Paste | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Instructions:
-
Prep the Chicken:
Start by washing and cleaning the chicken pieces thoroughly. Once cleaned, rub the chicken with ginger garlic paste, making sure the pieces are evenly coated. Set it aside. -
Prepare the Oven Tray:
Take a baking tray or ovenproof dish and layer it with the fried caramelized onions. Arrange the marinated chicken pieces on top of the onions. Cover the tray with aluminum foil. -
Cook the Chicken:
Preheat your oven to 350°F (175°C). Place the oven tray with the chicken inside and bake for about 1 hour, or until the chicken is tender and fully cooked. -
Prepare the Layers:
While the chicken is cooking, divide the remaining ingredients into two parts. Set aside the whole eggs and half of the cream. -
Assemble the Mahivalla:
Once the chicken is cooked, take an ovenproof dish and begin layering. Start by placing a layer of the cooked chicken, followed by a sprinkle of fried almonds, sultana raisins, green chilies, coriander leaves, and a portion of the caramelized onions. Drizzle half of the double cream over the top, making sure the chicken is well-coated. Repeat the layering process to form a second layer, ensuring that the chicken is evenly distributed. -
Top with Eggs:
Crack the whole eggs and gently spread them over the top of the dish. This will form a rich and creamy top layer once baked. -
Final Bake:
Place the dish back in the oven and bake until the eggs are set and the top is golden, approximately 15-20 minutes. -
Serve:
Serve the Parsi Style Chicken Mahivalla as a standalone dish. For a delightful brunch, pair it with a refreshing Lavender Lemonade Cooler. This dish is perfect for a cozy Sunday brunch or a special meal with family and friends.
Tips:
- For Extra Flavor: If you prefer a spicier dish, add more green chilies or a sprinkle of chili flakes to the layers.
- Substitute Cream: If you’re looking for a lighter version, you can substitute double cream with a thick yogurt or low-fat cream, though it may alter the richness of the dish.
- Serve with Sides: This dish pairs beautifully with steamed rice or a side of crisp vegetables for added texture and balance.
Enjoy this Parsi-style delicacy, a perfect blend of flavors and textures, making it a memorable meal for your brunch spread!
