Medieval India—a time when Turco-Mongol Mughal rulers conquered a vast and remarkably diverse territory, changing not only the lay of the land but the culinary map of today’s India, Pakistan and Bangladesh.
The tantalizing aromas, flavors and elaborate main courses and accompaniments of Central Asia are the very backbone of Mughlai cuisine. Tastes range from mild to spicy. And this lovely recipe for Anjeeri Murg, is the perfect marriage of Persian, Indian spice and everything nice! The dish consists of stuffed chicken breasts (murgh) with figs (anjeer), spinach and saffron, covered in a creamy tomato sauce—a recipe as rich as the Mughal culture itself.
Special thanks to our dear, longtime friends Shruti and Atma, for such a wonderful getaway! They are the very inspiration behind this fantastic meal. Words could never express how grateful I am for your friendship and love.
Want to know what really happens when an American mutt, a Sicilian and two Indians get together? Then check out my blog post!
Before you give Anjeeri Murg a whirl, watch the magic happen in my video recipe below or on YouTube! So tasty! So worth it! Enjoy!