Mogul Chicken Recipes

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MURGH MAKHANI - MOGHUL BUTTER CHICKEN



Murgh Makhani - Moghul Butter Chicken image

A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

Provided by French Tart

Categories     Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 26

800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish

Steps:

  • Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
  • For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
  • Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
  • Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

MOGUL CHICKEN



Mogul Chicken image

There's a little zip in these, but it's not overwhelming. It's just enough to give it some flavour, but not enough to burn. And it's chicken thighs, so kids can pick 'em up to eat 'em.

Provided by Cluich

Categories     Chicken Thigh & Leg

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

6 skinless chicken thighs
6 tablespoons lemon juice
1 teaspoon fresh ginger, grated
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons honey
2 tablespoons fresh cilantro, chopped (or 2 tsp. dried)
1 green chili pepper, seeded and finely chopped
2 tablespoons vegetable oil

Steps:

  • Prick the chicken thighs with a fork. Pat dry with paper towels and set aside.
  • In a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey.
  • Combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour.
  • Set grill to medium (or fire up the broiler). Add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish.
  • Pour any remaining marinade over the chicken.
  • Grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing).
  • Serve immediately. A garnish of fresh cilantro would be nice.

Nutrition Facts : Calories 310.8, Fat 14.5, SaturatedFat 2.6, Cholesterol 114.5, Sodium 897.3, Carbohydrate 18.1, Fiber 0.5, Sugar 14.6, Protein 27.8

CHICKEN WITH MORELS



Chicken with Morels image

Provided by Ina Garten

Categories     main-dish

Time 1h16m

Yield 6 servings

Number Of Ingredients 12

1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 ¿4 cup clarified butter
1 ¿3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  • Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  • Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

MUGHAL CHICKEN CURRY



Mughal Chicken curry image

A rich, nutty, flavoursome chicken curry

Provided by jimmycooks

Time 1h30m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Boil the chicken, till its semi coocked, separate the chicken from the stock and reserve the stock
  • Mix the curd + Ginger garlic paste + chilli + turmeric powders and set side
  • Dry roast the masala i.e. Almonds+cumin+corriander+cloves and powder them and set aside
  • Pure the onions and then the tomatoes and set aside
  • Heat the Ghee or oil in a large kadai or wok. Once it is hot, add the bay leaves + black cardamom + cinnamon stick and let is release its aroma. After about 3 minutes, add the pureed onion and let it turn slightly brown. This might take a while, but keep stirring occasional as the onion puree can stick to the bottom of the pan
  • After the onion has turned slightly brown (do not burn it) add the tomato puree and let it simmer for about 5 minutes
  • When you feel that the mixture is releasing its aroma, add the cur mixture (tip, take the wok off the fire and add the curd, as it could curdle, mix well and then put the wok back on the heat)
  • Once this onion+tomato+curd mixture begins to release the oil (you will notice the oil surfacing on the top) add the powdered masala and let this mixture cook for about 5 minutes. Revel in the aroma
  • Now add the chicken and a little stock, add more stock depending on the consistency you desire (this must be a thick curry not a watery one) then add the soaked kasuri methi and the water it has been soaking in and shut the wok and let it simmer for a few minutes
  • Check if the chicken is done and take it off the heat. Serve with rice.

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