Authentic and Delicious Jahangiri Murgh Recipe

Ingredients

500 grams of chicken
1 cup of yogurt
2 tablespoons of ginger-garlic paste
3-4 green chillies, finely chopped
2 medium onions, finely chopped
1 tablespoon of red chilli powder
1 tablespoon of coriander powder
1/2 tablespoon of turmeric powder
1 tablespoon of garam masala powder
1/2 cup of tomato puree
1/4 cup of cream
2 tablespoons of ghee (clarified butter)
Salt to taste
2 tablespoons of fresh coriander leaves, finely chopped
1 tablespoon of fresh mint leaves, finely chopped

Steps and instructions

Wash the chicken pieces thoroughly and pat them dry.
In a bowl, mix the yogurt, ginger-garlic paste, red chilli powder, coriander powder, turmeric powder, and salt. Add the chicken pieces to this marinade, mix well to ensure all pieces are coated, and let it sit for a minimum of 30 minutes.
Heat the ghee in a pan over medium heat. Add the chopped onions and green chillies. Saute until the onions turn golden brown.
Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally, until all the pieces are evenly browned.
Stir in the tomato puree and garam masala. Cover the pan and let it simmer for about 15-20 minutes, or until the chicken is fully cooked.
Add the cream to the pan, stir well, and cook for an additional 2-3 minutes.
Finally, garnish with chopped coriander and mint leaves before serving.

Tools for making

Cutting board - For chopping onions, green chillies, and herbs
Knife - To cut the chicken and chop the vegetables
Bowl - To marinate the chicken
Pan - To cook the chicken and prepare the gravy
Spatula - For stirring and flipping the chicken pieces
Measuring spoons - To accurately measure spices
Kitchen timer - To keep track of cooking time
Serving dish - To present the cooked chicken

Recipe variations

Substitute chicken with paneer (Indian cottage cheese) for a vegetarian version.
Add vegetables like bell peppers, peas, or carrots for a more hearty and colorful dish.
For a spicier version, increase the amount of red chilli powder or add a teaspoon of hot paprika.
Marinate the chicken overnight for a more intense flavor.
Add a teaspoon of kasuri methi (dried fenugreek leaves) for a unique, aromatic twist.
For a creamy and nutty texture, add a tablespoon of almond or cashew paste to the gravy.
Experiment with different garnishes like fried onions or crushed nuts for added texture and flavor.
If you prefer a tangy taste, squeeze a little lemon juice over the dish before serving.
Try using boneless chicken thighs instead of chicken pieces for a juicier and more tender result.
For a healthier option, use Greek yogurt in place of regular yogurt.

Recipe overview

Get ready to tantalize your taste buds with the royal flavors of Jahangiri Murgh. This sumptuous dish, inspired by the culinary heritage of the Mughal Empire, is a rich and delectable treat that promises to leave you wanting for more. The succulent pieces of chicken are marinated in a blend of robust spices and yogurt, sautéed in ghee, and simmered in a creamy tomato sauce. The final touch of freshly chopped coriander and mint leaves adds a refreshing twist to this creamy and spicy concoction. Be it a festive occasion or a regular family dinner, Jahangiri Murgh is a delightful choice that will surely wow your loved ones. Let's embark on this gastronomical journey together and master the art of making Jahangiri Murgh!

Common questions

How long does it take to marinate the chicken? - The chicken should be marinated for a minimum of 30 minutes.
Can I use boneless chicken for this recipe? - Yes, boneless chicken can be used instead of chicken with bones. Adjust the cooking time accordingly as boneless chicken cooks faster.
Can I use store-bought tomato puree? - Yes, store-bought tomato puree can be used. However, you can also make your own tomato puree by blending fresh tomatoes.
Can I substitute the cream with milk? - While cream adds richness to the dish, you can substitute it with milk if desired. However, the texture and flavor may slightly differ.
Can I adjust the spiciness of the dish? - Yes, you can adjust the amount of red chilli powder and green chillies according to your taste preferences.
Can I use oil instead of ghee? - Yes, you can use oil instead of ghee. However, ghee provides a unique flavor to the dish.

Serving dishes and utensils

Mixing Bowl - A bowl to marinate the chicken and mix the ingredients.
Pan - A cooking pan to saute the onions and cook the chicken.
Spatula - A utensil for stirring and flipping the chicken while cooking.
Knife - A sharp knife for chopping the onions, green chillies, and garnishing herbs.
Cutting Board - A surface for safely chopping the vegetables and herbs.
Measuring Spoons - Utensils used to accurately measure the spices and other ingredients.
Ladle - A large spoon used for serving the Jahangiri Murgh.
Plates - Plates for serving the prepared dish.
Serving Bowl - A bowl to present the Jahangiri Murgh at the dining table.
Napkins - Napkins for guests to use while enjoying the meal.

Origin stories

Jahangiri Murgh, a delicious Mughlai dish, traces its roots back to the Mughal Empire in India, specifically during the reign of Emperor Jahangir. This delightful culinary creation is a testament to the royal tastes of the Mughals, who were known for their love for arts and epicurean delights. The dish mirrors the rich, vibrant, and aromatic flavors of the Mughal kitchens, where unique combinations of spices were embraced to create elaborate feasts. Such was the influence of the Mughal cuisine that it continues to inspire and lend its flavorful notes to many dishes in the Indian subcontinent, with Jahangiri Murgh being one such royal legacy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.