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    Non-vegetarian
    Mughlai Cuisine
    Dum Cooking
    Intermediate
    For 8 people

    Murg Nur Jehani: Royal Mughlai Chicken


    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.

    Ingredients

    • Chicken (skinless, bone-in, cut into medium pieces)

      1 kg

    • Hung curd

      200 g

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Salt

      1 tsp (adjust to taste)

    • ITC Sunrise Saunf Powder

      1 tsp

    • Almond paste

      2 tbsp

    • Milk (lukewarm)

      60 mL

    • Saffron strands

      1/4 tsp

    • Refined oil

      2 tbsp

    • Ghee

      1 tbsp

    • Cinnamon stick (2-inch piece)

      1

    • Cloves

      4

    • Green cardamom

      4

    • Onions (finely chopped)

      2 medium

    • Water

      120 mL

    • ITC Sunrise Lal Mirch Powder

      1 tsp

    • ITC Sunrise Shahi Garam Masala

      1 tsp

    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.

     

    Steps

    Step 1: Marinate the chicken

    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.

     

    Step 2: Prepare saffron milk

    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.

     

    Step 3: Fry the whole spices

    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.

     

    Step 4: Sauté onions and chicken

    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.

     

    Step 5: Simmer the chicken

    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.

     

    Step 6: Finish the dish

    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.

     

    Step 7: Serve

    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.

     

    Goes Best With

    • Side Dish: Jeera pulao, naan, tandoori roti

    • Accompaniment: Kachumber salad, mint chutney