Indulge in the rich culinary heritage of Rajasthan with Murg Ghee Mokul, a decadent chicken dish fit for royalty. This aromatic and intensely flavorful preparation showcases the masterful use of ghee (clarified butter), creating a luxuriously smooth and creamy sauce that coats tender pieces of chicken. The subtle sweetness balanced by warming spices offers a truly unforgettable taste experience, representing the epitome of Mughlai cuisine adapted to the Rajasthani palate. Imagine succulent chicken melting in your mouth, infused with the fragrant essence of cardamom, cloves, and saffron.
This regal dish, traditionally served in the grand palaces of Udaipur, is surprisingly accessible to home cooks. Forget complicated techniques; this step-by-step guide will empower you to recreate the magic of Murg Ghee Mokul in your own kitchen. Let's embark on this culinary journey together and unlock the secrets to preparing this exquisite and unforgettable royal treat.
Tools Needed
- Pan
- Ladle
Ingredients
- Onion: 1 chopped
- Ginger-garlic paste: 2 tablespoons
- Boneless chicken: 1 kg
- Salt: 1 tablespoon
- Water
- Garam masala
- Black peppercorns: 5-6
- Big cardamom: 1
- Bay leaves: 1 1/2
- Cloves: 4
- Cinnamon: 1/2 inch
- Mace: a little
- Ghee
- Cashew and poppy seed paste: 3 tablespoons
- Almonds
- Stock (chicken broth)
- Curd (yogurt): 200 grams
- White pepper: 3-4 tablespoons
- Chicken masala: 1 tablespoon
- Cream: 3 tablespoons
- Ground cardamom: 1/2 teaspoon
- Red chilies (soaked)
Step-by-Step Instructions
Step 1. Preparing the Chicken Base
- Light a fire under the pan and pour some water in it. Add salt.
- Once the water is hot, add the chopped onion and ginger-garlic paste. Mix well.
- Add the boneless chicken, stir, and cover the pan. Reduce the flame to low and simmer for about half an hour. Stir occasionally to ensure tenderness.
- Add garam masala (peppercorns, cardamom, bay leaves, cloves, cinnamon, and mace). Cover and let it simmer for another half hour without disturbing.
Step 2. Creating the Creamy Sauce
- In a separate ladle, heat ghee. Add chopped onions and cook until pinkish.
- Add ginger-garlic paste and cook until the rawness is gone.
- Add cashew and poppy seed paste, almonds, and cook on medium-low heat. Add stock as needed to prevent burning.
- Add curd, stirring continuously to prevent splitting. Keep the flame medium-high.
- Add ghee, white pepper, chicken masala, and mix well.
Step 3. Combining and Finishing the Dish
- Pull the chicken (shred the cooked chicken).
- Add pulled chicken to the sauce. Add salt, stock, and mix well. Simmer for five minutes.
Step 4. Adding Final Touches
- Add soaked red chilies, stock, cream, and ground cardamom. Mix well.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Stir occasionally to ensure the chicken remains juicy and tender.
- Don't overcook the onions; cook until they turn pinkish.
- Use authentic ghee for best results.
- Adjust salt to taste.
Nutrition
- Calories: approximately 600-700
- Fat: 45-55g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I substitute ghee with another fat?
While ghee is traditional and contributes to the unique flavor, you can substitute with butter or vegetable oil. However, the taste will be slightly different.
2. How long does the chicken need to marinate?
At least 2-4 hours is ideal for the flavors to properly infuse into the chicken. Overnight is even better!
3. Can I make this dish in advance?
Yes! Murg Ghee Mokul tastes even better the next day. Prepare it ahead of time and reheat gently before serving.
With its rich history and unforgettable flavor, Murg Ghee Mokul is a dish that deserves a place in your culinary repertoire. This recipe allows you to experience the splendor of Rajasthani cuisine from the comfort of your own home. Enjoy the regal taste of Udaipur with every bite!