Mar Jasha

Introduction

History

Mar Jasha has its roots in the traditional cuisine of the Indian subcontinent, particularly in the regions of Punjab and Kashmir. This dish has been passed down through generations and has evolved over time to incorporate various spices and ingredients to enhance its flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat.

- Use a non-stick pan to fry the chicken to prevent sticking and ensure even cooking.

- Be careful not to overcook the chicken, as it can become tough and dry.

- Adjust the spice level according to your preference by adding more or less chili powder.

- Garnish the dish with fresh cilantro for a burst of freshness and color.

Serving Suggestions

Serve Mar Jasha with steamed rice, naan bread, or roti for a complete and satisfying meal. Pair it with a side of cucumber raita or mixed vegetable salad for added freshness.

Cooking Techniques

Marinate the chicken to tenderize and infuse flavor into the meat.

- Fry the chicken until golden brown to enhance the texture and taste.

- Simmer the curry on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use Greek yogurt instead of regular yogurt for a thicker marinade.

- Replace tandoori masala with a mixture of paprika, cumin, coriander, and garam masala.

- Substitute cashews with almonds or pistachios for the nut paste.

Make Ahead Tips

Marinate the chicken in advance and store it in the refrigerator for up to 24 hours. Prepare the curry base ahead of time and reheat it when ready to serve.

Presentation Ideas

Serve Mar Jasha in a decorative serving dish garnished with fresh cilantro leaves and a drizzle of cream. Pair it with colorful side dishes to create an appealing and appetizing spread.

Pairing Recommendations

Pair Mar Jasha with a side of fragrant basmati rice, garlic naan, and mango lassi for a complete Indian meal experience. Serve with a side of pickles or chutneys for added flavor.

Storage and Reheating Instructions

Store leftover Mar Jasha in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains nuts and dairy (butter and cream)

Summary

Mar Jasha is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of vitamins A and C, as well as iron.

Summary

Mar Jasha is a classic Indian chicken curry dish that is rich, creamy, and full of flavor. With a blend of aromatic spices and tender chicken pieces, this dish is sure to impress your family and friends. Enjoy Mar Jasha with rice or bread for a satisfying and delicious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mar Jasha. It was a hot summer day, and I was visiting my friend Maria in her village in Lebanon. We were sitting in her sun-filled kitchen, enjoying some freshly brewed coffee and chatting about our lives. As we sipped our coffee, Maria suddenly got up and disappeared into her pantry, rummaging through jars and bags of spices.

"Hey, Auntie, I have something special for you to try today," she called out from the pantry. Curious, I got up and followed her, wondering what she had in store for me.

Maria emerged from the pantry with a small notebook in hand, its pages yellowed with age and covered in scribbled notes. She flipped through the pages until she found the recipe she was looking for and handed it to me with a mischievous smile.

"This is my family's recipe for Mar Jasha," she said, excitement dancing in her eyes. "It's a traditional Lebanese dish that has been passed down through generations. I thought you might like to give it a try."

I eagerly took the notebook from her, my eyes scanning the handwritten recipe. The ingredients were simple but flavorful – lamb, onions, garlic, tomatoes, and a handful of spices that I had never heard of before. It seemed like a dish that would warm the soul and transport me back to the flavors of my childhood.

Maria watched me intently as I read through the recipe, her eyes shining with anticipation. I could tell that she was eager to see my reaction, to share a piece of her heritage with me.

Without a second thought, I rolled up my sleeves and got to work. I chopped the onions and garlic, seared the lamb in a hot pan until it was golden brown, and sautéed the vegetables until they were soft and fragrant. The kitchen was filled with the rich aroma of spices and simmering meat, and my mouth watered in anticipation of the finished dish.

As the Mar Jasha bubbled away on the stove, Maria regaled me with stories of her childhood, of long summer days spent in the village, helping her grandmother cook traditional Lebanese dishes. She spoke of the love and care that went into each dish, of the memories etched into the flavors and aromas that filled their family kitchen.

I listened intently, feeling a connection to Maria and her heritage that I had never experienced before. As I stirred the pot of Mar Jasha, I felt a sense of pride and gratitude for the opportunity to learn a new recipe, to step outside of my comfort zone and embrace a different culinary tradition.

Finally, the Mar Jasha was ready. I spooned it onto a plate and took a tentative bite, savoring the tender meat and rich, aromatic sauce. The flavors exploded on my tongue, transporting me to a faraway village in Lebanon, where generations of women had cooked this dish with love and care.

Maria watched me with a smile, her eyes twinkling with satisfaction. "Well, what do you think?" she asked, her voice filled with anticipation.

I looked at her, my heart full of gratitude and joy. "It's delicious," I said, a lump forming in my throat. "Thank you for sharing this recipe with me. It's a piece of your heritage that I will cherish forever."

And so, that hot summer day in Maria's kitchen, I learned how to make Mar Jasha – a traditional Lebanese dish that has since become a staple in my own kitchen. Every time I cook it, I think of Maria and her family, of the love and care that they put into each dish. And I am grateful for the opportunity to learn and grow, to embrace new flavors and traditions that have enriched my life in ways I never could have imagined.

Categories

| Cardamom Recipes | Cashew Butter Recipes | Chicken Recipes | Chili Powder Recipes | Curry Recipes | Garam Masala Recipes | Lime Juice Recipes | Tibetan Meat Dishes | Tibetan Recipes | Yogurt Recipes |

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