Murgh Mumtaz Mahal From The State Of Sailana Food

MURGH MUMTAZ MAHAL FROM THE STATE OF SAILANA

Steps:

• Heat the ghee in a frying pan.
• Add the onion and fry over medium heat until it becomes brown and crisps up. This step takes 8-10 mins. Make sure to fry over medium heat and be mindful, onions burn very quickly. Once done, remove and set aside on a paper towel.
• In the same ghee add the ginger and fry till it crisps up.
• Crush the onion and ginger and set aside.
• In the same ghee, now add the jeera(cumin seeds) and let it get fragrant.
• Add the chopped onion and fry till it looks translucent pink.
• Add the chicken pieces and lightly saute and cook for 3-4 mins.
• Add the khoya, red chilies, coriander powder and the red chili powder. Mix it in. Cook for a couple of minutes.
• Now add 11/4 cups of water , cover the pan with a lid and cook the chicken.
• When half-cooked, add the yogurt and salt. Mix in immediately and cook with the lid on.
• When the chicken looks tender ( in about 3-4 mins for me) after adding the yogurt, remove the lid. Add the remaining ingredients and let it cook.
• Cover with the lid again and seal the edges of the pan. Place on a heated tawa or pan, and cook in "dum"for another 8-10 mins. All liquid will be evaporated and only ghee will remain.
• Add the crushed fried onions and ginger and serve it alongside rotis/naans.

MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)

Steps:

• Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
• Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
• Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
• To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
• To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
• Drain and grind together to a smooth paste.
• Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
• Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
• In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
• Pour in the gravy and mix well.
• Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
• Garnish with cardamom powder, saffron, cheese and chopped corriander.
• Serve hot.