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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
- Cut ½ kg chicken into small pieces.
- 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.
- 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.
- 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.
- 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.
- Stir together on medium flame.
- 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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