Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Murgh Mumtaz. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Murgh Mumtaz Recipe. Chicken Mumtaz Recipe - Murgh Mumtaz Mahal. This particular recipe, as I said, is from Sailana.
You can cook Murgh Mumtaz using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Murgh Mumtaz
Prepare 4 of chicken whole legs,make a few slits on each piece.
Prepare 100 gm of onions, sliced.
Make ready 15 gm of ginger sliced.
Prepare 100 gm of khoya.
Make ready 200 gm of yogurt,whisk until smooth.
It’s 50 gm of cashew nuts,grind into smooth paste.
Prepare 2 tbsp of clarified butter (ghee).
Prepare 2 tbsp of kewra water.
It’s 3 pinches of saffron,dissolved in 1& 1/2 tbsp hot water.
It’s to taste of salt.
It’s as needed of oil for deep frying.
It’s of Ingredients for spice mix (dry roast and grind to fine paste).
Prepare 4 of dry red chillies.
You need 1 of &1/2 tsp coriander seeds.
Make ready 1 of &1/2 tsp cumin seeds.
You need 6 of green cardamom.
Murg Mumtaz Mahal is a royal chicken curry recipe dedicated to Mumtaz, The beautiful wife of Shah Jahan.This recipe is made in pure ghee.Skin the chicken and cut each quarter in two.Soak the saffron strands in the hot milk and set aside.
Murgh Mumtaz instructions
In a fry pan,heat oil and deep fry the sliced onions until golden brown.Remove and keep aside..
In the same oil, deep fry the sliced ginger until golden brown.Remove and set aside along with the fried onions..
Roughly crush the fried onions and ginger once cool..
In a pan,heat clarified butter along with 2 tbsp of oil in which the onions were fried..
Add chicken pieces. saute on medium heat until the pieces turn white; add khoa along with the spice mix. Stir through..
Add enough water to cover the chicken. Cook on low flame until chicken is half done..
Add salt along with whisked yogurt and cashew nut paste. Stir through and let cook until chicken is almost done..
Add kewra water, saffron along with the water it is dissolved in,crushed onions and ginger;continue cooking until the chicken is tender and the sauce thickens to the desired consistency.Turn heat off..
Garnish with chopped coriander leaves and a dash of lemon juice..
Serve hot with Indian flatbread..
Preparation time includes the time required for the chicken to marinate.NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken.But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling.
Skin the chicken and cut each quarter in two.Soak the saffron strands in the warm lowfat milk and set aside.Skin the chicken and cut each quarter in two.Soak the saffron strands in the hot milk and set aside.We hope you continue to enjoy our meals. @Dr_H @Ocado Hi, thanks for getting in touch.
