Murg Noorjehan | delectable Chicken recipe from Mughal kitchen |

मुर्ग़ नूरजहाँ : Murg Noorjehan:
The name itself indicates that the recipe is from Mughal cuisine. So rich and so delicious.
Ingredients:
Chicken 1 Kg
Onions. 180 gms
Ginger. 25 gms
Curd. 250 gms
Khoya . 50 gms
(You can make your own by boiling 500 ml milk on high flame for 30 minutes constantly stirring)
Red chilli powder 6 Tspoon
Kashmiri Red chilli powder. 2 Tspoon
Coriander powder. 8 Tspoon
Cumin seeds whole 2 Tspoon
Cardamom powder. 1 Tspoon
Cashew nuts (soaked in water) 25 gms
Rose water. 2 Tspoon
Kevda water(screw pine water). 4 Tspoon
Lime. Juice (30 ml)
Dry red chillies. 4
Salt to taste. (Almost 3 Tspoon)
Oil. 40 gms
Ghee (clarified butter). 40 gms
Method:
1. Slice the onions
2. Grind water soaked cashew nuts to smooth paste.
3. In a frypan heat oil and ghee.
4. When hot add sliced onion.
5. Sauté for 4-5 minutes and add ginger pieces.
6. When onion is light golden brown take out from frypan and cool down.
7. Grind the onion-ginger to paste.
8. In the same oil-ghee add 2 Tspoon whole cumin seeds.
9. When splutter, add 50 gms khoya (mawa).
10. Add chicken pieces.
11. Mix well and sauté for a few minutes.
12. add turmeric powder, red chilli powder, Kashmiri red chilli powder and coriander powder and mix well.
13. Mix well and sauté and add 1 cup water.
14. Add 4 dry red chillies.
15. Cover the lid and cook for 5 minutes on medium flame.
16. After 5 minutes open the lid and check that chicken doesn’t stick to bottom.
17. Add salt to taste (2.5 to 3 Tspoon)
18. Keep flame low & add 250 gms curd. Immediately mix well so that curd doesn’t curdle.
19. cover the lid and cook for 5 minutes on low flame.
20. Open the lid after 5 minutes and add crushed onions and ginger.
21. Mix well and cover the lid and cook for 5 minutes on medium flame.
22. After 5 minutes open the lid and add 1 Tspoon cardamom powder, 4 Tspoon Kevda water and 2 Tspoon rose water.
23. Add cashew nuts paste.
24. Wash the bowl and add to chicken. Mix well.
25. Mix well and squeeze 1 lime (almost 30 ml juice)
26. Stir well and add 1 cup more water
27. When gravy bubbles, cover the lid and pour water on lid.
28. Cook for 15-20 minutes on low flame.
29. After 15 minutes open the lid.
30. Check a piece of chicken. Chicken is tender. Good quality chicken tenders quickly.
31. Turn off the gas and let the chicken settle for 5 minutes.
32. After 5 minutes open the lid and transfer to serving bowl.
33. Garnish with chopped coriander leaves
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‪@KiritChevli‬