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Murg Makhmali Zaikedar

mandeep's picture
the name is fair enough
Ingredients
  Chicken with bones 500 Gram, cut into small pieces
  Cardamom powder 15 Gram
  Salt To Taste
  Green chilly paste 15 Gram
  Milk 1 Liter
  Black pepper powder 10 Gram
  Ginger paste 15 Gram
  Saffron 1 Gram
  Cinnamon powder 5 Gram
  Rose water 5 Drop
  Mint leaves 10 Gram, finely chopped
  Silver leaves 1 Teaspoon (for garnish)
  Nutmeg powder 1 Pinch
  Cream 50 Gram
  Caraway seeds 1 Teaspoon
  Ghee 2 Tablespoon
  Red chili flakes 1⁄2 Teaspoon (for tempering)
Directions

1. put the milk on heat & let it boil.
2. marinate the chicken with all the spices excluding silver leaves, mint, & rose water for 2hrs.
3. after two hrs. put the marinated chicken in a deep pan along with milk & start simmering. simmer it for around 90 minutes till the chicken is slightly mushy.
4. add the rose water .
5. in a wok add 1 tspn of ghee
6. when it is hot add caraway seeds first And then the chilly flakes & finally the copped mint. fry it till mint is crisp.
7. pour the chicken in a serving platter topped with mint & caraway temperings.
8.garnish the dish with silver leaves & serve hot with naan.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Feel: 
Meaty, Creamy
Method: 
Slow Cooked
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
this chicken dish was actually derived from what we say korma but indeed the light flavor of saffron & cardamoms make it really good.
Subtitle: 
the tasty silk chicken

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Average: 4.2 (5 votes)

3 Comments

CookingMyWay's picture
Great recipe - I have to try this one... :) Nikko
vikas.kumar's picture
Very interesting. Have never used milk for chicken. Like the name, too...Murg Makhmali/ Silk Chicken! Will try this soon.
mandeep's picture
thanx for compliments friends