chicken curry
Murg E Khaas
Charmagaz Paste
Intermediate
For 4 people

Unforgettably Rich Murg E Khaas With Creamy Gravy and Aromatic Spices


Murg E Khaas is a fragrant, flavourful chicken curry that exemplifies the refined culinary traditions of the royal kitchens of Rajasthan. Tender boneless chicken is slow-simmered in a velvety gravy enriched with ground charmagaz, poppy seeds, fried onion paste and aromatic spices. The result is a dish fit for royalty.

Ingredients

  • Boneless chicken (cut in bite-sized pieces)

    500 g
  • Onions (sliced thinly)

    2 medium
  • Garlic (crushed)

    6 cloves
  • Ginger (crushed)

    1-inch piece
  • Tomatoes (puréed)

    3 medium
  • Charmagaz (soaked)

    50 g
  • Sunrise Posta

    2 tbsp
  • Mustard oil

    3 tbsp
  • Salt

    2 tsp (divided)
  • Sunrise Haldi Powder

    ½ tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Sunrise Shahi Garam Masala

    1 tsp
  • Sunrise Kasuri Methi (dried fenugreek leaves)

    1 tsp

Sunrise tip: For an extra creamy gravy, grind the fried onion paste with a splash of milk instead of water.


Steps

Step 1: Marinate the Chicken

Time: 15-30 minutes

In a large bowl, add the bite-sized boneless chicken pieces and sprinkle ½ tsp of salt over them. Mix well to ensure the chicken is evenly coated. Set aside to marinate for 15-30 minutes.


Step 2: Prepare the Charmagaz and Poppy Seed Paste

Time: 10 minutes

Soak the charmagaz and Sunrise Posta in separate bowls of water for 5-10 minutes. Drain the water. In a blender, grind the soaked charmagaz and poppy seeds into a smooth, thick paste, adding small amounts of water as needed. Scrape the paste into a bowl and set aside.


Step 3: Fry the Onion Paste

Time: 10 minutes

Heat 2 tbsp oil in a pan. Add the thinly sliced onions and fry on medium heat until they turn golden-brown and fragrant. Remove from heat and let cool slightly. Transfer the fried onions to a blender and grind into a smooth paste, adding a splash of water if needed. Set the fried onion paste aside.


Step 4: Prepare the Gravy Base

Time: 5 minutes

In the same pan, heat the remaining 1 tbsp mustard oil until smoking hot. Lower the heat and add the crushed ginger and garlic. Sauté for 30 seconds. Add the prepared paste of charmagaz and Sunrise Posta seeds, ½ tsp salt, ½ tsp Sunrise Haldi Powder, 1 tsp Sunrise Kashmiri Mirch Powder, and a pinch of salt. Fry the mixture well for 2-3 minutes until it thickens slightly and the oil starts to separate at the sides.


Step 5: Cook the Chicken

Time: 10 minutes

Add the marinated chicken pieces to the spiced gravy base. Toss well to coat the chicken evenly. Then pour in the fried onion paste and mix again. Let the chicken simmer in the gravy for 5 minutes, stirring constantly. Add a splash of water to adjust the consistency of the gravy. Be careful not to add too much water at once.


Step 6: Finishing Touches

Time: 2 minutes

Once the chicken is cooked through and the gravy looks rich and thick, remove from heat. Crush 1 tsp Sunrise Kasuri Methi between your palms and sprinkle it over the chicken along with 1 tsp Sunrise Shahi Garam Masala. Give everything a final stir and serve.


Goes Best With

  • Side Dish: Fresh, hot parathas or steamed basmati rice