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Learn how to make Murgh Ka Mokul with our Chef Smita Deo.
0:00 – Introduction
It’s time to pamper your taste buds with some royal touch. Murgh Ka Mokul is a delicious one-pot pulled chicken recipe which will take you to a joyous ride of amazingly mouth-watering flavours giving you an aristocratic feeling.😋 This indulgence is so rich, that you will be left licking your own fingers and still asking for more and more. Try out this succulent chicken recipe today & let us know how you like it in the comments!
Murgh Ka Mokul Ingredients:
Searing the Chicken
3 tbsp Ghee
4 Onions (chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Coriander Paste
1 tbsp Desiccated Coconut
1 tbsp Almond Paste
1 cup Yogurt
1 tbsp Red Chilli Powder
1 tsp Cumin Seeds Powder
1 tsp Green Cardamom Powder
1 kg Chicken (boiled, salted & deboned)
1/2 cup Chicken Stock
Salt to taste
1 tsp Red Chilli Powder
Mint Leaves (for garnish)
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Murgh ka Mokul Is a very interesting classic
royal dish of Rajasthan. Let's see how to make this. So let's quickly heat 3 tbsp. of Ghee And then let's add 4 medium
sized Onions that are finely chopped And we are going to fry them till they
are nice and golden brown in colour. The onions have caramelized. They have got a beautiful golden colour. Let's add a tsp. of Ginger Paste. A tsp. of Garlic Paste. And a tsp. of Fresh Coriander Paste. And let's quickly sauté it for a minute. So now, I'm going to add a
tbsp. of Desiccated Coconut If you do not have desiccated coconut Do not worry, you can just take
dry coconut and just grate it fine And fry this for a minute. So here is some Almond Paste. So I had soaked about 15
almonds in warm water for an hour. Peel them and then
ground them to a fine paste. I'm just going to add this. Now, we are going to reduce the flame And add a cup of whisked Yogurt. Let's quickly add some spices. A tbsp. of Red Chilli Powder. You can add according to your choice. The spice level that you prefer to eat. Let's add a tsp. of Cumin Seed Powder. A tsp. of Green Cardamom Powder And now, we are going to sauté
this masala till the oil separates. So you can see the oil has separated. So here I have boiled a kg of
Chicken with Salt and deboned it, And I'm going to add this to the masala. Mix this well. So you can always use
boneless chicken as well
But the only issue that I find
when I'm using boneless chicken is That it cooks very fast and if
you overcook it even for a minute It becomes very chewy. Worse is, meat that is
taken off the bone and used So I prefer using bone with the meat Boiling it and then deboning it. Now, I'm going to add a
little bit of the chicken stock. So I'm going to add half a cup of this. I'm going to adjust the Salt. I think I'm going to add a
little bit of more Chilli Powder Because it's not looking
spicy enough for my liking Mix this well. And now, let's just reduce the flame
and cover it and cook it for 5 mins. Now, after cooking it for 5 mins, our Murgh ka Mokul is ready to be served. Let's plate this dish. You saw what an easy recipe this is You can serve it as a
starter or a main course Be absolutely creative
while you are cooking. Do try this recipe, and
keep watching Get Curried.
