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Transform leftover roasted chicken into a fiery and tangy Rajasthani curry. This quick recipe, known as 'Murgh ka Mokul,' uses a yogurt and chickpea flour base to create a rich, flavorful gravy in under 30 minutes, perfect for a weeknight meal.
For 4 servings
Prepare the Yogurt Base
Sauté the Aromatics
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Transform leftover roasted chicken into a fiery and tangy Rajasthani curry. This quick recipe, known as 'Murgh ka Mokul,' uses a yogurt and chickpea flour base to create a rich, flavorful gravy in under 30 minutes, perfect for a weeknight meal.
This rajasthani recipe takes 30 minutes to prepare and yields 4 servings. At 401.84 calories per serving with 40.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Create the Gravy
Add Chicken and Simmer
Finish and Garnish
Replace chicken with leftover cooked mutton, paneer cubes (lightly fried), or hard-boiled eggs.
For a richer, creamier gravy, add 2 tablespoons of fresh cream or cashew paste along with the yogurt mixture.
Add par-boiled vegetables like peas, carrots, or potatoes along with the chicken for a more wholesome meal.
The chicken provides high-quality protein, essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve digestion and maintain a healthy gut microbiome.
This curry is packed with spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties.
One serving of this Leftover Chicken Curry contains approximately 385-420 calories. This is an estimate and can vary based on the type of leftover chicken and the amount of ghee used.
Yes, it can be a healthy dish. It's rich in protein from the chicken, contains probiotics from the yogurt which are good for gut health, and uses various spices like turmeric which have anti-inflammatory properties. To make it healthier, use less ghee and serve it with whole-wheat roti or brown rice.
Absolutely. If using fresh, raw chicken, cut it into bite-sized pieces and sauté it in the pan after the onions are cooked, until it's lightly browned. Then proceed with the recipe. You may need to simmer it for a bit longer (10-15 minutes) in step 4 to ensure it's fully cooked.
To prevent curdling, ensure your yogurt is at room temperature. Whisk it well with the besan. Most importantly, reduce the heat to the lowest setting before adding the yogurt mixture and stir continuously and vigorously for 2-3 minutes until it's well incorporated into the masala.
This Rajasthani curry pairs beautifully with bajra roti (pearl millet flatbread), whole wheat roti, naan, or simple steamed basmati rice. A side of kachumber salad (cucumber-tomato-onion salad) also complements the rich gravy.