Moglai Murg Mugul Style Chicken Recipes

Steps:

• Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
• Grind onion, garlic and ginger to a paste. Set aside.
• Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
• In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
• Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
• Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
• Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
• Transfer to a platter and garnish with the rest of the almonds.

Steps:

• Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
• Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
• Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
• Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
• It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
• So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Steps:

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
• Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
• For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
• Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
• Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

Steps:

• Prepare your chicken in a heavy pot with lid.
• Add all the ingredients until the salt.
• Turn the chicken until it is coated with the spices,.
• Turn on the heat and fry/roast the chicken pieces until golden (it takes about 20 minutes).
• During the cooking time turn the chicken delicately several times and prevent to attach to the bottom.
• Add the water and dissolve the fried spices from the bottom of the pot.
• Cover the pot and continue to cook about 15 minutes at low heat.
• 5 minutes before serving add the mild and the almonds.
• Turn the chicken delicately and cook at low heat 5 more minutes.
• Check if you need more salt. If you wish the sauce less thick add some milk, if you prefer it thicker add some more almonds powder.
• Serve with naan or rice.

Steps:

• To make this yummy chicken, first prepare the marinade.
• Before doing that, soak red chili powder in water and prepare a paste of it.
• Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
• Mix well, using your hand, and keep aside for 15-20 minutes.
• Heat oil in a skillet.
• Add bay leaves and cloves.
• Stir-fry for a minute.
• Add onion paste and sauté till it turns brown.
• Add a teaspoon of garlic paste.
• Continue to sauté till the raw smell of garlic is gone.
• Add the marinated chicken pieces and mix well.
• Cover and cook for 15 minutes or until the chicken is tender.
• Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
• Mix well.
• Remove from flame.
• Garnish with fresh chopped coriander leaves.
• Serve hot with rotis/parathas/naan/kulcha!
• YUM!