Moglai Murg (Mugul Style Chicken)
photo by Artandkitchen
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4-8
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
- 1⁄2 cup water
- 1⁄2 cup condensed milk (unsweetened)
- 3 tablespoons almonds, finely chopped
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
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