Moglai Murg (Mugul Style Chicken)

"This chicken recipe requires a lot of ingredients for the preparation, but as result you will have a tender and tasty dish. Saffron gives to the rich, aromatic and smooth sauce a special touch. You can serve this with rice, but the best choice is fresh naans (Indian bread)."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4-8
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ingredients

  • 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
  • 12 cup water
  • 12 cup condensed milk (unsweetened)
  • 3 tablespoons almonds, finely chopped
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directions

  • 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.

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Reviews

  1. i used boneless chicken breasts so it didnt take as long to cook the flavor is wonderful i love the additions of almonds
     
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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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