Murgh Ke Mukul, also known as creamy chicken curry, is a rich and flavorful dish that is popular in many parts of South Asia. The dish is characterized by its creamy texture and a balance of aromatic spices that enhance the flavor of the chicken. The dish can be made with bone-in or boneless chicken and is typically served with rice or naan bread.
Ingredients
80 ml Rapeseed Oil or other vegetable oil
6 Green Cardamom Pods, crushed slightly to expose the seeds
5 Cloves
1 Indian Bay Leaf
Half an onion sliced, or a few shallots
1 tbsp Garlic and Ginger Paste
1/4 tsp Black Peppercorns
1/4 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 tsp Cayenne Pepper, or less to taste
1 tsp Salt
350g Raw Chicken
250 ml Base Curry Sauce
125ml Yogurt
1/4 tsp Nutmeg Powder
1/4 tsp Ground Mace
1 tbsp Crushed cashew nuts
2 tbsp Fresh Cream
Recipe
1. Heat the oil in a pan until hot: 80 ml Rapeseed Oil or other vegetable oil
2. Add in the following and fry for 30 seconds or so:
6 Green Cardamom Pods, crushed slightly to expose the seeds
5 Cloves
1 Indian Bay Leaf
3. Add the sliced onion / shallots and fry until starting to brown.
4. Add the garlic and ginger paste and fry for another 10 seconds: 1 tbsp Garlic and Ginger Paste
5. Add in the following and continue to fry until the oil separates:
1/4 tsp Black Peppercorns
1/4 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 tsp Cayenne Pepper, or less to taste
1 tsp Salt
6. Add in the raw chicken and continue to fry until the chicken starts to turn white.
7.Then add the following:
250 ml Base Curry Sauce
Continue to cook for 5 minutes.
8. Then add in the following and stir:
125ml Yogurt
1/4 tsp Nutmeg Powder
1/4 tsp Ground Mace
Continue to cook for 10 minutes or so or until the oil begins to separate and the chicken is cooked through.
9. Finally, add in the following, stir, and cook for a further minute:
1 tbsp Crushed cashew nuts
2 tbsp Fresh Cream
10. Serve over rice.