Spicy Mogul Chicken Recipes

MURGH MAKHANI - MOGHUL BUTTER CHICKEN

Murgh Makhani - Moghul Butter Chicken image

A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

Provided by French Tart

Categories Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish

Steps:

Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

MOGUL CHICKEN

Mogul Chicken image

There's a little zip in these, but it's not overwhelming. It's just enough to give it some flavour, but not enough to burn. And it's chicken thighs, so kids can pick 'em up to eat 'em.

Provided by Cluich

Categories Chicken Thigh & Leg

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

6 skinless chicken thighs
6 tablespoons lemon juice
1 teaspoon fresh ginger, grated
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons honey
2 tablespoons fresh cilantro, chopped (or 2 tsp. dried)
1 green chili pepper, seeded and finely chopped
2 tablespoons vegetable oil

Steps:

Prick the chicken thighs with a fork. Pat dry with paper towels and set aside.
In a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey.
Combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour.
Set grill to medium (or fire up the broiler). Add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish.
Pour any remaining marinade over the chicken.
Grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing).
Serve immediately. A garnish of fresh cilantro would be nice.

Nutrition Facts : Calories 310.8, Fat 14.5, SaturatedFat 2.6, Cholesterol 114.5, Sodium 897.3, Carbohydrate 18.1, Fiber 0.5, Sugar 14.6, Protein 27.8

SPICY MOGUL CHICKEN

Spicy Mogul Chicken image

A taste experience! The Indian spices blended with the yoghurt and marinaded for as long as possible makes this chicken unbelievably tasty and like nothing else you have ever tried

Provided by JoyfulCook

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 chicken thighs, boned and skinned
1 onion, small, diced
1 teaspoon fresh garlic, crushed
2 teaspoons gingerroot, grated
1 tablespoon fresh coriander leaves, chopped
1/2 teaspoon chili powder
2 teaspoons garam masala
300 ml light yoghurt
1/2 teaspoon salt
2 teaspoons cooking oil

Steps:

Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place boned chicken thighs in a dish. Pour over the marinade, turn the chicken over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides.
Add all the marinade, and simmer slowly for about 20-25 minutes, turning occasionally - to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the chicken when served.
Serve with salads, spiced rice or my Gujarati Potatoes.Recipe #176179.
N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.

Nutrition Facts : Calories 279.5, Fat 19.2, SaturatedFat 6, Cholesterol 88.9, Sodium 401.8, Carbohydrate 7, Fiber 0.5, Sugar 4.8, Protein 19.2

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