Murg Nur Jehani is a sumptuous chicken dish from the royal Mughlai cuisine. Yoghurt-marinated chicken is slow-cooked with saffron, almond paste, and aromatic spices, yielding tender pieces of meat in a rich, creamy gravy. This recipe guides you with step-by-step instructions to recreate this regal delicacy. Pair it with a fragrant pulao or Indian bread for a truly indulgent meal.
Sunrise tip: Soak a pinch of saffron strands in warm milk for 10-15 minutes before adding to the dish. This simple step helps draw out the spice's vibrant colour and aroma.
Time: 10 minutes
In a large bowl, combine hung curd, ginger paste, garlic paste, salt, Sunrise Saunf, and almond paste. Mix well. Add the chicken pieces and rub the marinade all over to coat evenly. Cover and set aside for 30 minutes.
Time: 2 minutes
In a small bowl, add the lukewarm milk and saffron strands. Mix gently and let it sit until needed. The milk will take on a lovely golden hue.
Time: 3 minutes
Heat refined oil and ghee in a heavy-bottomed pan over medium heat. Add cinnamon, cloves, and green cardamom. Sauté for a minute until they sizzle and smell fragrant.
Time: 10 minutes
To the same pan, add the chopped onions. Sauté until they turn light golden. Add the marinated chicken along with any marinade clinging to the pieces. Stir-fry the chicken for 7-8 minutes on medium-high heat.
Time: 20 minutes
Pour in 120 mL water and stir well. Add Sunrise Lal Mirch Powder. Mix. Pour in the saffron milk and stir. Cover with a lid and simmer for 5 minutes. Remove the lid, season with salt, and stir. Cover again and simmer for another 5 minutes or until the chicken is cooked through.
Time: 5 minutes
Remove the lid and sprinkle Sunrise Shahi Garam Masala. Mix well. Simmer uncovered for 3-4 minutes, stirring occasionally, until the gravy thickens to your liking. Check and adjust the salt if needed.
Time: 2 minutes
Transfer the Murg Nur Jehani to a serving dish. Garnish with slivered almonds and silver foil, and serve piping hot with steamed rice, pulao, roti or naan.
Side Dish: Jeera pulao, naan, tandoori roti
Accompaniment: Kachumber salad, mint chutney