Rajasthan is associated in our minds with heroic myths legends dance music textile crafts and ofcourse the food . It seems in royal forts the trained chefs perfected and refined their recipes to please the patrons and kings. Many of their dishes have been embraced nationally and internationally as well. Rajasthani murg ka mokul is nothing but boneless chicken soft pieces are cooked with cashwew and curd paste with all other spices. This is not a very spicy recipe and is best to have with roti or even steamed rice.
Do try out this recipe and let me know how u like it
1. Boneless chicken pieces cut into julliens 300 grams
2. Onions 2 finely chopped
3. Ghee 6tbsp
4. Cumin seeds 1/2tsp
5. Ginger paste 2tsp and garlic paste 1and half tsp dissolved in 1/4cup water
6. Red chilly powder 3/4tsp
7. Turmeric powder 1/4tsp
8. Coriander powder 1tsp
10. Green chillies cut lengthwise 2
11. Yoghurt 1/2cup whisked
12. Cashews 1/2cup soaked in water and ground to smooth paste
13. Javitri 2 blades
14. Garam masala powder 3/4tsp
15. Green cardamom seeds 1
16. Almond flakes 1tsp
1. Heat ghee in a kadhai add onions and fry till they turn golden brown
2. Add cumin seeds and ginger garlic paste dissolved in water.
3. Stir for a minute add red chilly powder turmeric powder and coriander powder and stir for a minute.
4. Reduce heat add whisked yoghurt and stir and cook on low heat until fat appears at top
5. Add chicken and green chillies and bring to a boil add 3/4cup water bring to boil again and simmer for 5 minutes until chicken is tender.
6. Add cashew paste dissolved in 1/4cup water bring it to boil. 7. Crush together garam masala mace and cardamom powder add this to dish and stir check salt.
8. Garnish with almond flakes