Murgh Mumtaz Recipe
Ingredients
Special Masala Paste:
- 3 glasses of water
- 3 large onions
- 60 almonds, peeled
- 3 large tomatoes
- 7 green chillies
Other Ingredients:
- 3/4 cup oil
- 2 bay leaves
- 2 cinnamon sticks
- 2 black cardamoms
- 1 star anise
- 6 green cardamoms
- 1 tsp cumin seeds
- 1/4 tsp black peppercorns
- 1 kg chicken
- 2 tbsp ginger & garlic paste
- 2 tsp red chilli powder
- 1 tbsp paprika powder
- 1 1/2 tsp salt
- 1 tsp turmeric powder
- 2 tsp dry roasted and crushed cumin seeds
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 1 cup yogurt, beaten (at room temperature)
- 1/3 cup cream
- 1 tsp garam masala powder
- 1 tbsp dry fenugreek leaves
For Tempering:
- 2 tbsp clarified butter (ghee)
- 4 bullet green chillies, sliced
- Handful of coriander leaves
Instructions
-
1. In a pot, boil water, onions, and peeled almonds until the onions are soft.
2. Add tomatoes and green chillies, boil for a few minutes, then drain the water and grind to a paste.
3. Heat oil in a pot, add bay leaves, cinnamon sticks, black cardamoms, star anise, green cardamoms, cumin seeds, and black peppercorns. Fry for a few seconds.
4. Add the boiled and ground paste, fry on high flame until the oil separates.
5. Add chicken, mix, and cook on high flame until the chicken changes colour.
6. Add ginger & garlic paste, red chilli powder, paprika powder, salt, turmeric, crushed cumin seeds, coriander powder, and black pepper. Mix well.
7. Then add beaten yogurt, mix well, and cook on high flame for 3 minutes.
8. Add a cup of water, mix, cover, and cook on low to medium flame until the oil separates and the chicken is tender.
9. Add cream, mix, and cook on high flame until the oil separates.
10. Add garam masala powder, dry fenugreek leaves, mix, and simmer for a few minutes on low flame.
11. Heat clarified butter, add sliced bullet green chillies, fry until crisp, then transfer to the chicken.
12. Add coriander leaves, mix well.
13. Serve hot with roti, naan, and enjoy.
