Best Moglai Murg Mugul Style Chicken Recipes

Moglai Murg (Mugul Style Chicken) image

Provided by Artandkitchen

Categories Curries

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 chicken (about 1000 g, skin removed, cut in 8 pieces)
3 tablespoons ghee or 3 tablespoons vegetable oil
1 teaspoon ginger, grated
1 teaspoon garam masala
1 teaspoon garam masala with pepper
1 teaspoon turmeric
1 pinch saffron
1 big onion, chopped
3 garlic cloves, chopped
2 teaspoons salt
1/2 cup water
1/2 cup condensed milk (unsweetened)
3 tablespoons almonds, finely chopped

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.

Nutrition Facts : Calories 511, Fat 33.3, SaturatedFat 13.2, Cholesterol 122.6, Sodium 1315.2, Carbohydrate 27.4, Fiber 1.7, Sugar 22.8, Protein 26.2

Mughlai Chicken image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

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.