Murgh Mumtaz Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Murgh Mumtaz” recipe we have found so far. This will be smell and look delicious.
Ingredients of Murgh Mumtaz
- You need 4 of chicken whole legs,make a few slits on each piece.
- You need 100 gm of onions, sliced.
- Make ready 15 gm of ginger sliced.
- It’s 100 gm of khoya.
- You need 200 gm of yogurt,whisk until smooth.
- Make ready 50 gm of cashew nuts,grind into smooth paste.
- You need 2 tbsp of clarified butter (ghee).
- Prepare 2 tbsp of kewra water.
- Make ready 3 pinches of saffron,dissolved in 1& 1/2 tbsp hot water.
- Take to taste of salt.
- You need as needed of oil for deep frying.
- You need of Ingredients for spice mix (dry roast and grind to fine paste).
- Take 4 of dry red chillies.
- It’s 1 of &1/2 tsp coriander seeds.
- Prepare 1 of &1/2 tsp cumin seeds.
- Take 6 of green cardamom.
Murgh Mumtaz step by step
- 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..