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Murg mughlai recipe

This is an excellent dish that you can serve at main course during Eid. Enriched with mughlai flavours this recipe will surely satisfy your tastebuds.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1mins
  • serves:
  • 2

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    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Difficult

Cuisine : Mughlai

Course : Mains

Allergy Information

  • - Contains nuts and milk based products
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Tags

  • #EidRecipe
  • #Contest167
Ingredients

Ingredients For Murg mughlai recipe

Methods
  • 1. Firstly, wash and clean the chicken pieces properly and pat dry. Marinate with salt, turmeric powder, red chilli powder, cumin powder, coriander powder, black Pepper powder, ginger garlic paste. Marinate for at least 1 hour.
  • 2. Now, make a paste in a blender using 2 tablespoons curd, cashew, soaked almond, green chilies, fried onion paste, mint leaves. Add a little water if necessary.
  • 3. Now heat up ghee in a skillet ant and temper with whole spices, bay leaf. Once the spices release aroma, add the marinated chicken. Saute for 2-3 minutes. Next, add the prepared masala paste and mix well. Cover and cook for 15-20 minutes in low flame.
  • 4. Once the chicken starts releasing oil, add the remaining curd which has been whisked well. Mix till everything is well combined. Now again close the lid and cook for 10-12 minutes.
  • 5. Once the masala starts releasing oil, add 1/4 cup hot water and simmer for 10 minutes. Finish off by adding fresh cream and keora water. Serve hot.
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