Murg Ka Mokul Recipe
A rich yummy Murg ka mokul recipe especially for you. Boiled shredded chicken cooked in rich cashewnut paste and yoghurt gravy. A quick and simple dish fit for any occasion.
Ingredients
CHICKEN BREAST(BONED &CUT INTO ½”STRIPS ) 800GMS
DESI GHEE 60 GMS
CLOVES 5 NOS
GREEN CARDAMOM 4NOS
BLACK PEPPER 10 NOS
BAY LEAF 2 NOS
MACE 2 NOS
ONION CHOP 150 GMS
GARLIC PASTE 45GMS
GINGER PASTE 30 GMS
CORIANDER POWDER 6 GMS
TURMERIC POWDER 3 GMS
RED CHILLY PWD 2.5 GMS
BOILE ONION PASTE 150 GMS
CASHEW NUT PASTE 30 GMS
CREAM 30 ML
YOGHURT 200ML
SALT OT TASTE
Directions
COOKING:HEAT GHEE ADD THE GARAM MASALA ,STIR OVER MEDIUM HEAT ,ADD ONION SAUTE UNTIL TRANSCLUCENTAND GLOSSY ADD GARLIC AND GINGER PASTE STIR FRY UNTIL ONION ARE LIGHT GOLDEN.THEN ADD THE POWDERED SPICES (DISSLOVED IN WATER). STIR FRY UNTIL FAT APPEARS ON THE TOP,ADD BOILED ONION PASTE STIR FRY THEN ADD THE CASHEW PASTE BHUNNO TILL FAT APPEARS ON TOP ADD CHICKEN , CREAM BHUNNO FOR ABOUT 4-5 MINS ,ADD THE STOCK AND BRING TO BOIL.REDUCE TO LOW HEAT COVER &SIMMER, STIRRING OCASSIONALLY,TILL THE CHICKEN IS COOKED AND THE GRAVY IS OF SAUCE
LIKE CONSISTENCY. REMOVE ,ADJUST SEASONING.
GARNISH WITH CREAM .
SERVE: 4
LIKE CONSISTENCY. REMOVE ,ADJUST SEASONING.
GARNISH WITH CREAM .
SERVE: 4
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