Located at the heart of Guwahati city, The Morung offers a range of delicacies ranging from ethnic Naga cuisines like Axone, Anishi etc to fusion dishes like smoked chilli pork.
The journey of ‘The Morung’ started 4 years back at Rajgarh when an ex corporate executive, Rudra Deka decided to start the venture after falling in love with Naga food during his frequent visits to Nagaland for work.
Although leaving a high paying job at the peak of her career was difficult decision, her passion for Naga food was strong enough to quit working at Airtel and start The Morung.An avid traveller, Rudra travels across the world learning different cooking methods and delicacies. “Tourism and beauty resides in rural India and in order to try authentic traditional dishes the rural kitchen is the best place.”
Morung Special Smoked Chicken
Ingredients
Dressed (with skin) Chicken (1 kg cut into 16 pieces)
Freshly Made Ginger Garlic Paste (50 Grams)
Black Pepper Powder (Half Table Spoon)
Green Chilli Paste (As per taste)
Mustard Oil (50 ml)
Lemon (1 big size)
Salt to Taste
Charcoal Grill
Chat Masala
Butter
Methods
Step 1: Take the dressed chicken and rub salt to it and leave for ten minutes. After ten minutes wash the chicken in tap water and rinse entire water in a strainer. Squeeze entire lemon on to the chicken and leave it on the fridge for 2 hours.
Step 2: Take out the chicken and add ginger-garlic and green chilli paste. Now add mustard oil, salt and black pepper powder to it. Keep it aside for 60 minutes.
Step 3: Once the chicken is soft, either put it on skewers and start putting on the charcoal grill. It’s a slow cooking process so heat should be regulated. Smoke the chickens till it is light brown in colour and keep it aside.
Step 4: Put the chicken back on the grill for final cooking with a brush of butter on top of it. Make sure that it is not over cooked and skin is not burnt. The smoked chicken is ready once the colour gets dark brown. Take out from the grill and serve it on a place with pinch of chat masala sprinkled on to the chicken.
Taste best when it’s hot and goes as excellent starters. Must be served with ring onions and roasted tomato chutney.
Roasted Tomato Chutney
Ingredients
Tomato (200 Grams)
Green Chilli (As per taste)
Garlic Clove (15 cloves)
Bhut Jolokia/Raja -1
Maan Dhaniya Leaf (Fitweed/Long Coriander)-10 leaves
Salt to Taste
Method
Step 1: Put the tomatoes on charcoal grill till it is soft. Put green chillies on a skewers or thin bamboo stick (Kharika) and grill the same with tomatoes.
Step 2: clean with water and put in on mixer-grinder along with garlic, Bhut Jolokia or Raja Morcha, Maan Dhaniya. Add salt to taste.
This chutney can be tried with almost all types of dishes like rice, noodles, fried rice etc.
You may add smoked pork/bolied chicken/dry fish to the chutney to make it a non vegetarian item.
