Murgh Mallika

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Tasty Kadai Paneer, Best Mint Paneer, Easy Dahi Mein Machchi

Rate This Recipe
5

Ingredients

  • 500 g - boneless Chicken
  • 1 cup - onion, thinly sliced
  • 1/2 cup - curds
  • 1 hard-boiled egg, peeled and sliced
  • 1/2 tsp - Cardamom seeds
  • 1 tsp - Cumin seeds
  • a big pinch Saffron
  • 2 tbsp - Milk
  • 4 tbsp - oil
  • 2 tsp - ginger, minced
  • 2 tsp - green chillies, minced
  • 1/2 tsp - chilli powder
  • 1/2 tsp - black pepper powder
  • 1 tbsp - Almonds (soaked in hot water)
  • salt to taste

How to Make Murgh Mallika

  • Cut the chicken into 2 cm cubes.
  • Crush cardamom seeds with cumin seeds.
  • Soak saffron in milk.
  • Heat the oil, add chicken and cook and stir till all the chicken has browned and all the liquid from chicken is evaporated. Drain and reserve.
  • Add onion and ginger to the remaining oil in the pan.
  • Fry till onion is well browned. Add green chillies, fry for 1 minute.
  • Add chilli, pepper powder, curd and salt.
  • Add 1 cup of water and chicken. Simmer till the chicken is cooked and a creamy gravy is formed.
  • Peel and shred the almonds.
  • Garnish the curry with almond and egg slices. Serve hot with Chapatti or Roti.