Mughlai Murg

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 750 g - chicken (cut into small pieces with only few bones left in)
  • 250 g - small potatoes
  • 3 medium sized onions
  • 2 cups - stale curd
  • 2 cups - water
  • 3 tbsp - fresh coriander leaves, broken-up
  • 1.5 inch long piece - ginger
  • 1.5 tsp - chilli powder
  • 2 tsp - garam masala
  • 6 cloves - garlic
  • 4 medium sized tomatoes
  • 2 tsp - turmeric
  • salt to taste

How to Make Mughlai Murg

  • Scrub and boil unpeeled potatoes.
  • When cool, peel them off and cut them into halves lengthwise, and place in a shallow dish.
  • Mince onions, garlic, herbs and ginger together, mix them with the salt, garam masala, chilli powder and the stale curd.
  • Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with it.
  • Keep it aside for 1 to 2 hours.
  • Now take a large, heavy aluminium saucepan, fry the remaining of the onion mixture in ghee.
  • Add turmeric, and soon after put in the sliced tomatoes, and fry gently for a little while longer.
  • Now add seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 mins.
  • Next add the 2 cupful of warm water, bring to boil, then turn the heat low and cook with the lid on until the chicken is tender.
  • It would be so in about one and a half hours.
  • Now add the seasoned potatoes, carefully mixing them in with the chicken.
  • Should you feel so add a little more hot water and simmer on the gas ring or in the oven for 30 mins.
  • Serve it with pulao or other vegetable dishes.