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Moghlai Murgh

We have been craving to go for some spicy food at our favourite Indian restaurant for more than a month, however the thought of dinning in a restaurant with our active and curious 1 year old is enough to dampen our desire. Even in a kid friendly environment, our little Miss Curious will start squirming in her seat within 30 minutes and want to walk around the restaurant, check out the people, the tables and what is on them. So in the end, we decided to cook an Indian meal ourselves. Pierre picked this Moghul-Style chicken out of all the curry dishes for it's use of saffron, and of course the fact that we have never tried it before!

Moghlai Cuisine originates from the kitchens of the the Mogul Empire. This cuisine, influenced by Middle-Eastern cuisine, is predominantly found in Nothern-India and many of the dishes carry over some of its dishes names: kofta, kebabs, pulao, etc. It's usually quite spicy like other Indian Cuisines, but has its own distinct aromas and taste - something I found out by cooking this dish.

This is my very first entry to this month 'Think Spice...Think Saffron' - a monthly spice event host by Sunita's World.

Moghlai Murgh

(taken from Indian - Shehzad Husain & Rafi Fernandez)

  • 2 eggs
  • 4 chicken breasts
  • 6 tbsp ghee or butter
  • 1 large onion (finely chopped)
  • 1 fresh ginger -5 cm or 2" long (finely crushed)
  • 4 cloves garlic (finely crushed)
  • 4 cloves
  • 4 green cardamon pods
  • 1 cinnamon stick - 5 cm or 2" long
  • 2 bay leaves
  • 15 - 20 strands saffron
  • 150 ml or 2/3 cup natural plain yogurt
  • 1 tsp cornflour
  • 5 tbsp double or heavy cream
  • 50 g or ½ cup ground almonds
  • garam masala
mughlai murgh ingredients
  1. Coat the chicken with a little garam masala.
  2. Lightly beat the eggs with salt and pepper and then brush the chicken with it.
  3. Heat the ghee or butter in frying pan and fry the chicken. Remove and keep warm.
  4. With the same ghee or butter, fry the chopped onions, crushed ginger, garlic, cloves, cardamons, cinnamon and bay leaves until the onions turn golden. Remove the pan from heat and let it cool a little.
  5. Beat the yogurt with 1 tsp cornflour. Add the saffron and the beaten yogurt to the onions and spices. Mix it well to prevent the yogurt from curdling.
  6. Put the pan back to the heat, season it with salt, add in the chicken with its juices (if any) and gently cook until the chicken is tender.
  7. Just before serving, fold in the cream and ground almonds.
  8. Serve hot.
Moghlai murgh
The Verdict

Saffron is crucial to the flavour of this dish and we can distinctively smell and taste it. It is creamy, nutty with the dominant parfum of saffron. The chicken pieces were very tender and tasty with the garam masala. Although there is no chilli in the recipe, we could feel a very light spiciness (that's the garam massala). I love the whole dish so much that I couldn't get enough of the chicken and its creamy sauce - definitely something I'll cook again!

Mughlai murghMoghlai murgh
#1, by Iris (10/07/2007)

Lovely recipe!!! I get hungry everytime I see your photos, Cooking Ninja.
Lovely little hand, too.:-)

#2, by Kelly Mahoney (10/07/2007)

Awww, and the photo with the baby is adorable too. At least everyone is getting a great meal and you're expanding the sophistication of her palate.

#3 (10/08/2007)

Eating out with a little one...I know that very well, having two of my own:-)...the chicken looks delicious...thanks for sending it over to grace my blog...and that's a cute hand reaching out:-)

#4, by toni-anne (10/08/2007)

Such a cute little hand, made to look even more graceful with her bracelet.
Would you really need two eggs for this?

#5, by lynn (10/08/2007)

Even when my children are on their best behavior it's not a relaxing evening out to go to a restaurant. I am with you there. Your recipe sounds fabulous and I love the chubby little hand in the picture. Give her a hug from me!

#6, by Lori (10/08/2007)

This looks wonderful! I've never cooked an Indian dish at home before, but this recipe makes me want to try. I love the photo with your daughter's hand. So cute!

#7, by Gertrude (10/08/2007)

This dish looks really good. I will definately try out this recipe. Thanks for sharing it. I like the cute little hand of your daughter.

#8, by lotsofcravings (10/09/2007)

yummmm...looks ur daughter was attracted to the dish..

#9 (10/09/2007)

It looks really delicious. Should try this recipe once

#10, by Happy Cook (10/09/2007)

It looks really delicious. Should try this recipe once

#11, by Fénix (Bostonscapes) (10/09/2007)

This is great! I have all the ingredients at hand. I shall try this recipe in a day or two. Can't wait!

#12, by Kevin (10/09/2007)

That looks pretty good. I have yet to try using saffron. I will have to pick some up to satisfy my curiosity.

#13, by Bon Vivant (10/10/2007)

Many years ago, my stepfather used to make a version of Moghlai Chicken that he discovered on a BBC cooking show. It was great! Your post has brought back some good taste memories.

#14, by Malaysian Delicacies (10/10/2007)

The recipe looks mouth watering.Thanks for sharing.

#15, by Judy (10/10/2007)

I will definitely try this dish for my husband as he loves curries. I don't have saffron though.:-( They are so expensive here. About 3 little strands for £1 something.

#16, by Jaded (10/10/2007)

Oooh that does look good!! Maybe I'll make this sometime soon:-)

#17, by The Cooking Ninja (10/14/2007)

hehehe...she couldn't wait for me to feed her so she helped herself to the dish while we were busy taking pictures for the blog.:-p

@Toni-Anne: I used only 1 egg for half of the portion and there were still a lot left. So I think you can do it with just 1 egg.

@lynn::-D Will do that for you.

@Lori: It isn't very difficult.:-) This recipe is very simple.

@Lotsofcraving: oh yes she was. She patiently watched me prepare and cook this dish so she was very impatient to try it out.

@Fénix: So how did it turned out? Hope you like it.:-)

@Judy: Oh it is also very expensive here. What we got are only in crushed form. I couldn't find any in strands.

#18, by BlurMommy (10/14/2007)

Ooo.. I love the last pic with the cute little hands!!:-) This looks yummy. I will have to try it out.

#19, by amy (10/24/2007)

this looks delish... i think you've helped me decide what I'm making for dinner tonight. Thanks!

#20, by Mursal (10/25/2007)

Ohhh that dish really looks so mazadaar & yeah the last pic of the lil kolola hands is soooo cute.

btw.. kolola means chubby in my language.

#21, by sagari (11/10/2007)

lovely dish

#22, by caroline (11/14/2007)

I've just made it and it was soooooo good ! I often try your recipes and I'me never disappointed. Thank you so much for sharing it !

Caroline (a french girl living in San Francisco)

#23, by Shella (12/20/2007)

The chikcen looks so good. Your baby's rolly-polly hands just waiting to pick the chicken looks tooo cute. God bless