A truly royal Mughlai chicken curry featuring a luxurious, creamy gravy made from a paste of cashews and almonds, delicately flavored with saffron and aromatic spices. This rich, mild curry is perfect for special occasions.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Prep10 min
Cook0 min
Servings4
Serving size: 1 serving
About Murg-e-Sultani, Phulka and Cucumber Raita
Creamy, aromatic Murg-e-Sultani with soft phulkas. A protein-packed, soul-satisfying dinner!
This rajasthani dish is perfect for dinner. With 849.3 calories and 45.410000000000004g of protein per serving, it's a nutritious choice for your meal plan.
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Soak cashew nuts and blanched almonds in hot water for at least 30 minutes. Drain the water.
In a grinder, combine the soaked nuts and whisked curd. Blend to a very smooth, fine paste. Add a tablespoon of water if needed to help it grind.
In a small bowl, gently warm 2 tablespoons of milk and soak the saffron strands in it. Set aside.
2
Sauté Aromatics
Heat ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Chicken
Increase the heat to medium-high and add the chicken pieces to the pan.
Sauté for 5-7 minutes, turning the pieces, until the chicken is sealed and lightly browned on all sides.
Add the coriander powder, white pepper powder, and salt. Mix well to coat the chicken and cook for 1 minute.
4
Build and Simmer the Gravy
Reduce the heat to its lowest setting. Add the prepared nut and curd paste to the pan.
Stir continuously for 5-7 minutes. This is a crucial step to prevent the curd from splitting. Cook until the masala thickens and you see oil separating at the edges.
Slowly pour in 1 cup of water, stirring to combine everything into a smooth gravy. Bring to a gentle simmer.
Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir once or twice in between to prevent sticking.
5
Finish and Garnish
Once the chicken is cooked, turn the heat to low. Gently stir in the fresh cream, garam masala, saffron-infused milk, and optional kewra water.
Mix well and let it simmer very gently for 2-3 minutes. Do not allow the curry to boil vigorously after adding the cream.
Taste and adjust the salt if necessary. Turn off the heat.
Garnish with chopped coriander leaves and almond slivers. Serve hot with naan, sheermal, or basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
