Mughlai Murgh by Chef Zakir

Jun 01, 2011
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Mughlai Murgh

Ingredients 

  • ½ kg chicken
  • ½ potatoes
  • 2 medium onions
  • 3 boiled eggs
  • 4 boiled and chopped tomatoes
  • 4-5 large green chilies
  • 2-3 cinnamon sticks
  • 125 grams yogurt
  • ¼ bunch crushed ming
  • 50 grams almonds, pistachio
  • ¼ cup clarified butter
  • 4-5 cloves garlic
  • 1 tsp cardamom powder
  • 1 tsp crushed black pepper
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tbsp red chili powder
  • Salt to taste

Method

  1. Cut ½ kg chicken into small pieces.
  2. Then in a pan, heat ¼ cup clarified butter and add chicken and 2 to 3 cinnamon sticks to it. Cook for 4 to 5 minutes.
  3. When chicken begins to change color add 4 to 5 cloves of garlic and 1 medium piece of ginger and cook for another 3 to 4 minutes.
  4. Then add 1 tbsp red chili powder, 1 tsp crushed black pepper, 1 tsp turmeric powder, 1 tsp ground cumin and salt to taste and cook for 2 to 3 minutes.
  5. Now add ½ kg potatoes, 2 medium onions, ¼ bunch chopped mint, 4 to 5 green chilies, 4 boiled and chopped tomatoes, 1 tsp cardamom powder, 50 boiled almonds and pistachios and 125 grams yogurt. 
  6. Stir together on medium flame.
  7. When excess water has evaporated, add boiled eggs and serve delicious Mughlai Murgh.

Recipe of Mughlai Murgh by Chef Zakir in Dawat on Masala Tv.

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