RCI-MT.004.0591.001
Murg Noorjehani
Ethnicity - Mughlai, North Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- tblsp clarified butter (ghee)6 unit
- 4 unit
- saffron (Kesar)1/4 tspsoaked in lukewarm milk
- meduim sized Onion (Pyaj)3 unit
- beaten Curd (Dahi)2 cups
- " ginger (Adrak)1/2 unit
- 8 unit
- 4 unit
- (Lavang)4 Cloves
- 1 unit
- brown cardamom (Elaichi Moti)3 unit
- 1 tsp
- 2 unit
- almonds Few Sultanas2 -3 unit
Method
1
Cut the chicken into medium pieces and set aside. Slice the onions thinly and mince the ginger and garlic together to form a paste.
2
Soak the saffron in lukewarm milk and set aside. Roughly chop the green chillies and slice the boiled eggs.
3
Heat 3 tablespoons of ghee in a heavy-bottomed pot over medium-high heat. Add the bay leaves, cloves, cinnamon stick, brown cardamom, and aniseed, toasting the spices for 1-2 minutes until fragrant.
2 minutes
4
Add the sliced onions to the pot and cook until they turn golden brown, stirring occasionally for about 8-10 minutes.
10 minutes
5
Add the ginger-garlic paste and green chillies to the caramelized onions, stirring constantly for 2-3 minutes until the raw smell disappears.
3 minutes
6
Add the chicken pieces to the pot and cook over medium-high heat for 5-7 minutes, stirring occasionally until the chicken is lightly browned on all sides.
7 minutes
7
Reduce heat to medium and stir in the beaten curd gradually, ensuring it combines smoothly with the spiced chicken without curdling. Mix well for 2-3 minutes.
3 minutes
8
Cover the pot and simmer the chicken for 30-35 minutes until the chicken is cooked through and tender, stirring occasionally.
35 minutes
9
In a small pan, heat the remaining 3 tablespoons of ghee over medium heat. Add the almonds and sultanas, cooking for 2-3 minutes until the almonds are lightly golden and the sultanas plump.
3 minutes
10
Pour the ghee, almonds, and sultanas into the cooked chicken curry, stirring gently to combine. Pour the saffron-soaked milk into the curry and mix well.
1 minutes
11
Arrange the sliced boiled eggs on top of the curry and gently mix them in or serve as a garnish. Simmer for 2-3 minutes more to allow the flavors to meld.
3 minutes
12
Taste and adjust seasoning if necessary. Serve the Murg Noorjehani hot with basmati rice or traditional Indian bread.