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Garlic Scape Chicken (Lasuni Murgh)

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garlic scapes

Last week we had somewhat of a bittersweet Delhi reunion.  It was fantastic to get the old gang together, particularly since the McW’s were visiting from Australia and the ever growing teenagers were excited for the opening of the newest Harry Potter.   But it was also sad knowing that it would be a long while before we would all be together again as others were preparing for imminent postings to Africa and other adventurous locals.  In planning the menu I decided to have at least one easily recognizable item that everyone would enjoy.  Lasuni Murgh, or garlic chicken, is a standard cocktail item on the diplomatic circuit in Delhi. I thought it would be fun to use the coiled garlic scapes, which snaked their way into my Teamwork CSA box, with the Mariposa Farms chicken I had purchased.

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Garlic Scape Chicken (Lasuni Murgh)
Serves: 4
 
Ingredients
  • One 1.2 kg whole chicken or 750 grams boneless chicken breasts
  • 4 tbsp garlic scape puree (recipe below)
  • 2 tbsp ginger, finely chopped
  • 2 tbsp kasoori methi (dried fenugreek leaves), made into powder in spice grinder or mortar/pestle
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • Juice of 1 lemon
  • Salt and pepper
Instructions
Remove skin from chicken and cut into 8 pieces (4 breast and 4 leg pieces).

In a large bowl, place the garlic scape puree, ginger, fenugreek powder, cumin, turmeric, and lemon juice. (Note: if you are only using regular garlic puree add 2 tbsp vegetable oil to the marinade).

Place chicken pieces into the bowl with marinade, season lightly with salt and pepper and mix well. Place in a separate container or large Ziploc bag to marinate, at least two hours or overnight.

Preheat barbeque. Remove chicken from marinade and season with salt and pepper.
When grilling meats with Indian marinades I like to cook them on the upper rack. I tend to have the flame around medium. I find that this helps in having a slower cook and prevents from flare ups affecting the meat. Lightly oil your grill to prevent the meat from sticking. Grill the chicken on each side until fully cooked (approximately a total of 15 minutes depending on the degree of heat you are using and which grill level you decide to use- this will be less if you are using boneless chicken breasts).

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Garlic Scape Puree
 
Ingredients
  • 2 cups, finely chopped garlic scapes
  • ⅔ cup vegetable oil
  • Pinch of salt
  • ¼ cup of water
Instructions
Place chopped garlic scapes, vegetable oil and salt in a blender. Puree. If the mixture seems rough and chunky, scrape down the sides of the blender. Begin to puree and slowly add some of the water. Add only enough water to get the mixture moving. You may need to stop and scrape the inside of the blender a couple of times. You should have a mixture that is somewhat smooth and pureed.
Notes
The puree can be kept covered in the fridge for a few days. You can also freeze it in small batches (such as in ice cube trays) and then store in a plastic bag to use at a later date.

NOTE: This was originally published on my blog India On My Plate on July 20, 2011