Murg Kali Mirch

Let See a very simple dish which is called Murg Kali Mirch which is also called as Black Pepper Chicken.

Murg Kali Mirch

Ingredients

• 1 small chicken (800 gm)
• 1 cup curd
• 2 tsp ginger garlic and green chillies paste
• half spoon garm masala
• 1/2 tsp jeera 
• 1 tsp coriander powder 
• 1/4 kali mirch powder
• 1/2 kasoori methi
• 2 tsp butter 
• salt according to taste

Method

• First marinate chicken in curd for 1 hour.
• Melt butter in kardai, put jeera and fry for some time then put coriander powder, kasoori methi, garam masala
• Now put ginger, garlic and green chillies paste fry till it becomes little brown and then put chicken and salt
• Cook the chicken till it becomes dry 
• Serve hot with chutney.

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Murg Noorjehani

Lets experience one of the finest Mughali dish which is also called Noor which mean's Light or bright.

Dish colored in yellow which is more bright and very delicious.

Murg Noorjehani

Ingredients

• 1 kg chicken
• 1 tsp salt
• 1 tsp aniseed
• 8 pieces garlic
• 4-5 cloves
• 1/2 inch ginger
• 4 green chillies
• 1 cinnamon stick
• 3 brown cardamom
• 2 cups of whipped curd
• 6 tsp ghee (clarified butter) 
• 3 finely chopped onions
• 3 bay leaves
• 1/2 cup milk
• A pinch of saffron
• 1/2 tsp oil
• 5-6 sultanas and almonds

Method

• For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water. 
• Add the paste to the chicken and prick the meat for the flavor to sink in. 
• Add whipped curd to the chicken and leave it to marinate for 3 hours at least. 
• Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown. 
• In another pan, warm the milk, add the saffron, stir gently and keep aside. 
• Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. 
• Now pour the milk into the chicken and cook on low flame for 30-40 minutes. 
• Roast the sultanas and almonds with a dash of oil for a few mins. 
• Garnish with the roasted sultanas and almonds. Serve hot.

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Murg Kababs Mughlai / Chicken Kababs Mughali

Let see how to prepare Murg Kababs Mughlai.

Murg Kababs Mughlai

Ingredients

• 500 gms Chicken (cut into pieces) 
• 1 cup Cornflour 
• 1 tsp Garlic juice
• 2 tblsp Curd 
• 2 cups Clarified Butter 
• 1 Cellophane Bag 
• 1 tsp Ginger juice
• 1 tsp Black Pepper 

Method

• Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
• Now put cornflour in the bag with little salt and black pepper.
• Add pieces of chicken removed from garlic juice and ginger and vinegar.
• Shake the bag well with chicken, cornflour, salt and pepper in it.
• Heat the ghee in a pan.
• Then gradually add pieces of chicken and fry them till golden brown on high flame.
• Continue frying till all the pieces are done.
• Server hot with green salad.

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Mughlai Chicken Pulao

Let see how to prepare Mughlai Chicken Pulao dish.

Mughlai Chicken Pulao

Ingredients

• 1 Chicken cleaned and cut
• 2 cups Clarified Butter 
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi) 
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar) 
• Few Sliced and fried Almond (Badam) 
• 4 Bay Leaf (Tej Patta) 
• 1 long piece Cinnamon (Tuj/Dalchini) 
• 10 Cloves (Lavang) 
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi) 
• 3 pods Garlic (Lasun) 
• 1 long piece Ginger (Adrak) 
• 1 tsp Red Chili Powder (Lal Mirchi) 
• 2 tsp Coriander Seeds Powder (Dhania Powder) 
• 1 tsp Cumin Seed Powder (Jeera) 
• 1/4 tsp Turmeric (Haldi) 

Method

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of Chicken.
• Repeat with one more layer of each.
• Garnish with almonds.

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Meat Durbari

One of the famous Mughali Durbari dish for Lamb also called Meat Durbari.

Meat Durbari

Ingredients

• 1 big sized Onion  
• 1 Ginger  
• 2 tsp chopped Coriander Leaves 
• 2 fresh Green chilli slit lengthwise into halves
• 3 tsp Clarified Butter 
• 3 or 4 cloves Gralic peeled and coarsely chopped 
• 3 tsp Wine Vinegar
• 180ml warm Water
• 1 tsp Tomato puree

For paste

• 1 tsp Sesame or Til seeds 
• 1 kg Leg of Lamb
• 1 tsp Mustard or Raai Seeds 
• 1 Bay Leaf or Tej Patta
• 2 tsp Poppy seeds 
• 2 piece Cinnamon 
• 2 or 4 dried Red Chillies
• 4 Cloves 
• 10 Black Pepper 
• 2 Brown Cardamom 

Method 

• Trim off excess fat from the meat and cut into 2 cubes.
• Rub the spice paste well into the meat and leave for marination for 4 to 6 hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
• Add the garlic paste and fry for a further 2 to 3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 to 4 minutes stiring continuously.
• Remove the pan from the flame and serve hot.

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Keema Matar

Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat.

It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.

Keema Matar

Ingredients

• 1/2 kg minced meat 
• 1 cup shelled green peas 
• 1/2 cup ghee 
• 2 tsp cumin seeds 
• 4 cloves 
• A small piece of cinnamon 
• 4 peppercorns 
• Seeds of 1 black cardamom 
• 2 bay leaves 
• 1 cup grated onions 
• 1 tsp ginger paste 
• 1 tsp garlic paste 
• 2 cups chopped tomatoes 
• Salt to taste 
• 1 Tbsp coriander powder 
• 1/2 tsp turmeric 
• 1/2 tsp chilli powder 
• 1 Tbsp chopped coriander leaves

Method

• Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. 
• When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates. 
• Add the tomatoes, salt, coriander powder, turmeric and chilli powder. 
• Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas. 
• Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again. 
• Serve hot, garnished with chopped coriander leaves.
• Serve hot with nan or chapatis.

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Mughali Chicken

Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.

Mughali Chicken

Ingredients

• 1 kg boneless chicken skin removed
• 2 onions ground to a paste
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1" stick of cinnamon
• 5 pods of cardamom
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsps garam masala
• 10-15 almonds blanched and skin removed
• 5-6 tbsps thickened/ heavy/ double cream whisked
• 4 tbsps of ghee
• 1 cup chicken stock

Method

• Grind the almonds into a fine paste and keep aside.
• Heat the ghee in a pan and fry the onions till they are translucent.
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
• Now add all the other spices except garam masala and fry till the ghee begins to separate from the masala. 
• Add the chicken and fry till sealed.
• Add the stock, salt to taste and cook till the chicken is done.
• Whisk the cream to ensure that there are no lumps in it.
• Add the cream and the almond paste to the chicken and stir well.
• Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
• Serve hot dish with naans or pulav or pulao.

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