Murg ka Mokul

Name: Murg ka Mokul
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g Chicken (Bone-in, curry cut pieces); 2 tbsp Cashew Nuts; 2 tbsp Almonds (Blanched); 1 tbsp Poppy Seeds; 0.5 cup Curd (Whisked until smooth); 2 tbsp Ginger-Garlic Paste; 3 tbsp Ghee; 2 medium Onion (Thinly sliced); 4 pcs Green Cardamom Pods; 4 pcs Cloves; 1 inch Cinnamon Stick; 1 pcs Bay Leaf; 0.5 tsp White Pepper Powder; 1 tsp Coriander Powder; 0.5 tsp Garam Masala; 3 tbsp Fresh Cream (Use heavy or double cream); 1 pinch Saffron; 2 tbsp Warm Milk (For soaking saffron); 1.25 tsp Salt (Or to taste); 1 cup Water (For the gravy); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

9/10

Indulge in this luxurious Mughlai chicken curry. Tender chicken pieces are simmered in a rich, creamy gravy made from cashews, almonds, and poppy seeds, delicately flavored with saffron and aromatic spices.

PREP

20m

COOK

40m

SERVES

1 CUP

429 cal

SERVINGS

METHOD · 6 STEPS

Prepare Pastes and Saffron Milk
1.In a small bowl, soak the cashew nuts, almonds, and poppy seeds in hot water for at least 20 minutes. This will soften them for grinding.
2.In another small bowl, add the pinch of saffron to 2 tbsp of warm milk. Set aside to infuse.
3.After soaking, drain the nuts and seeds and transfer them to a grinder. Add 2-3 tablespoons of fresh water and grind to a very smooth, fine paste. Scrape the sides as needed to ensure there are no lumps.
Marinate the Chicken
1.In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, and 0.75 tsp of salt.
2.Mix thoroughly to ensure each piece of chicken is well-coated.
3.Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Prepare Birista (Fried Onions)
1.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
2.Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn uniformly golden brown and crisp. Be careful not to burn them.
3.Remove half of the fried onions (birista) with a slotted spoon and set them on a plate to cool. These will be used for garnish.
Cook the Chicken
1.To the remaining onions and ghee in the pan, add the whole spices: green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
2.Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and the raw smell of the marinade disappears.
Build and Simmer the Gravy
1.Reduce the heat to low. Add the prepared nut paste to the pan. Stir continuously for 3-4 minutes. It's crucial to cook the paste on low heat to prevent it from sticking and burning.
2.Add the white pepper powder, coriander powder, and the remaining 0.5 tsp of salt. Mix well and cook for another minute until the spices are fragrant.
3.Pour in 1 cup of water, stir to combine everything, and bring the gravy to a gentle simmer.
Finish and Garnish
1.Cover the pan, keep the heat on low, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through. You should see specks of ghee separating at the edges of the pan.
2.Turn off the heat. Stir in the fresh cream, garam masala, and the saffron-infused milk.
3.Mix gently to incorporate. Let it rest for 5 minutes for the flavors to meld.
4.Garnish with the reserved crispy fried onions (birista) and freshly chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a silky smooth gravy, ensure the nut paste is ground very finely without any grit.
2
Use a heavy-bottomed or non-stick pan to prevent the rich, nut-based gravy from scorching at the bottom.
3
Always add the cream and garam masala at the end with the heat turned off to preserve their flavor and prevent the cream from splitting.
4
This curry thickens as it cools. Adjust the consistency with a little warm water if needed when reheating.
5
For an authentic royal touch, add a few drops of kewra water (pandan extract) along with the cream.
6
Make a larger batch of birista (fried onions) and store it in an airtight container to save time for future recipes.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the chicken with 250g of paneer cubes and a cup of mixed vegetables like peas and carrots. Add the paneer in the last 5 minutes of simmering to keep it soft.

Richer Gravy

For an even more decadent version, increase the amount of cashews and almonds to 3 tbsp each and use 1/4 cup of fresh cream.

Spicier Kick

If you prefer more heat, add 1-2 slit green chilies along with the whole spices in step 4.

Boneless Version

Use 500g of boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. Reduce the simmering time in step 6 to 10-12 minutes as boneless chicken cooks faster.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

High in Protein

Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.

heart

Source of Healthy Fats

The almonds and cashew nuts in the gravy provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.

leaf

Rich in Minerals

Nuts and seeds are packed with essential minerals like magnesium, zinc, and phosphorus, which play vital roles in bone health, immunity, and energy metabolism.

fire

Aromatic Spice Benefits

Spices like cinnamon, cloves, and cardamom are known for their antioxidant and anti-inflammatory properties, contributing to overall wellness.

QUESTIONS?

Frequently asked questions

One serving of Murg ka Mokul contains approximately 470-500 calories, primarily from the chicken, ghee, and nuts. This can vary based on the cut of chicken and the amount of fat in the cream and curd used.