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Midnight Murgh Masala”  (Story)

My mother did not want us to be brought up in the "wilds” of Assam nor in a conservative Newar society in Kathmandu.  So we spent most of our childhood years in St Helen’s convent Kurseong or with my grandmother in her cottage “Padma Lodge” a few miles from the convent.

My dad had his business in Assam.  We did not see much of him.  He visited occasionally.  Dad’s visits were like Santa’s.  As soon as he arrived he would open the boxes laden with goodies for my mother, Granny and the kids, and we’d dive in.  His visits were never long enough.

My Dad was a big tease and my mother was usually quite sporting about it. One evening at dinner, however, he caught her in a bad mood.  My mother threw a fit. He did not like discord or disharmony of any sort during meals.  Dad said he lost his appetite and went straight to bed.

In a middle of the night I was awakened by sounds coming from the dining room.  I have always been a light sleeper.  I crawled out of bed to investigate.  There was my Dad with a hearty supper laid out in front of him.  I joined him and soon after so did my mother.  All was forgiven and forgotten and the three of us had a great mid-night feast.

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Midnight Murgh Masala” (Recipe)

Ingredients:

1 pound chicken cubes
1 ½ up plain Yogurt
1 Tablespoon Garlic paste
2 Tablespoon Ginger paste
½ teaspoon Cardamom.
1 teaspoon cinnamon
Salt, to Taste
1 cup sliced Onion
2 tablespoon Oil (or ghee)
½ slice Lemon

Directions:

1. Make a marinade of yogurt, garlic and ginger paste, cardamom and cinnamon.
2. Marinate Chicken pieces in marinade for 2 hours.
3. Heat oil and fry the onion until lightly browned.
4. Add chicken and fry for a few minutes.
5. Take chicken pieces out of the frying pan and place under grill.
6. Grill under low to medium heat, until the Chicken is done.
7. Sprinkle lemon juice over chicken before serving.

 
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