Murg Mokul

"The recipe of Kings!" Jaipur, India

Ingredients:
8 Chicken Breast
9 oz Yogurt
1.5 oz Capsicum Jullienes
0.35 oz Green Chili
0.7 oz Cashewnuts (broken) Paste
0.7 oz Kismis
8 oz Cashewnut
10.5 oz Onions Paste (Boiled) Paste
3.5 oz Oil
0.18 oz Cardamom
1 Clove Powder
1 Green Cardamon
0.03 oz Saffron
3.5 oz Cream Salt to taste
0.7 oz Ginger Garlic Paste
0.18 oz Coriander Powder

Preparation:
Clean and place chicken in jullienes. Heat oil on a handi, add clove and cardamon and allow to crackle. Add boiled onion paste and ginger garlic paste. Add chicken jullienes, fry for 10 minutes. Add yogurt and bring to boil. Add green chili, cashew paste, mace, cardamom powder, capsicum jullienes, broken cashewnuts, kismis and saffron. Finish with cream and seasoning. Garnish with saffron, coriander and capsicum jullienes.

Serve 4

Courtesy of Chef Sandeep Kalia, Rambagh Palace, Jaipur, India.

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