Murg Ka Mukul Recipe

Cooking Directions

• STEP 1.In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and let it marinate for at least 1 hour.
• STEP 3.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Add the marinated chicken and cook until it is browned on all sides.
• STEP 6.Add tomato puree and cook for a few minutes.
• STEP 7.Add water, cover the pan, and let the chicken cook until tender.
• STEP 8.Finally, add cream and kasuri methi (dried fenugreek leaves). Cook for another 2-3 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a spicier version, increase the amount of red chili powder.
• You can adjust the consistency of the gravy by adding more or less water.
• To enhance the flavor, you can add a pinch of saffron strands soaked in warm milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Murg Ka Mukul with naan, rice, or roti for a complete meal.