Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, murgh mumtaz. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Chicken Mumtaz (Murgh Mumtaz) Mahal from the the princely state of Sailana is a royal delicacy cooked with khoya (reduced milk solids) and saffron. A month ago my husband had gifted me a beautiful book " Dining with the Maharajas " by Neha Prasada and Ashima Narain in which I found this Chicken Mumtaz Receipe.

Murgh mumtaz is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Murgh mumtaz is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have murgh mumtaz using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Murgh mumtaz:

1. Take 4 chicken whole legs,make a few slits on each piece
2. Make ready 100 gm onions, sliced
3. Get 15 gm ginger sliced
4. Prepare 100 gm khoya
5. Get 200 gm yogurt,whisk until smooth
6. Make ready 50 gm cashew nuts ,grind into smooth paste
7. Take 2 tbsp clarified butter ( ghee )
8. Take 2 tbsp kewra water
9. Prepare 3 pinches saffron,dissolved in 1& 1/2 tbsp hot water
10. Make ready to taste salt
11. Get as needed oil for deep frying
12. Get Ingredients for spice mix (dry roast and grind to fine paste)
13. Take 4 dry red chillies
14. Get 1 &1/2 tsp coriander seeds
15. Take 1 &1/2 tsp cumin seeds
16. Make ready 6 green cardamom

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Instructions to make Murgh mumtaz:

1. In a fry pan,heat oil and deep fry the sliced onions until golden brown.Remove and keep aside.
2. In the same oil, deep fry the sliced ginger until golden brown.Remove and set aside along with the fried onions.
3. Roughly crush the fried onions and ginger once cool.
4. In a pan,heat clarified butter along with 2 tbsp of oil in which the onions were fried.
5. Add chicken pieces. saute on medium heat until the pieces turn white; add khoa along with the spice mix. Stir through.
6. Add enough water to cover the chicken. Cook on low flame until chicken is half done.
7. Add salt along with whisked yogurt and cashew nut paste. Stir through and let cook until chicken is almost done.
8. Add kewra water, saffron along with the water it is dissolved in,crushed onions and ginger;continue cooking until the chicken is tender and the sauce thickens to the desired consistency.Turn heat off.
9. Garnish with chopped coriander leaves and a dash of lemon juice.
10. Serve hot with Indian flatbread.

Soak the saffron strands in the warm lowfat milk and set aside. Murgh Mumtaz Mahal, Zauq-e-Shahi and Seekh Kebab Korma - Murgh Mumtaz Mahal, Zauq-e-Shahi and Seekh Kebab Korma - Murgh Mumtaz mahal is royal dish of four pieced chicken cooked in a. Lorem ipsum dolor sit amet, consectetur adipiscing elit. The beauty of Butter Chicken lies in the subtle balance of tanginess and a velvety texture. It is easy to get wrong, and often the versions you may find are too sweet or way too spicy.

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