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Tastes of India – Murgh Mutter

Spices of India

A meaty alternative to Mutter Paneer (curry of Indian cheese with peas) is Murgh Mutter, curried chicken with peas. Here is a stunning recipe for Murgh Mutter, courtesy of Bhinsem, head chef and owner of Bhinsem’s Cooking School in McLoed Ganj, Dharamsala.

 

MURGH MUTTER (serves 2 people)

Ingredients

2 tablespoons cooking oil

3 teaspoons butter

2½ cups cold water

½ cup milk

100g chicken, chopped into small cubes

2 ripe tomatoes medium, roughly chopped

3 onions medium, roughly chopped

½ cup cooked peas

2 tablespoons of shelled and ground watermelon seeds (or cashew nuts)

2 garlic cloves, crushed or grated

Spices

½ teaspoon fenugreek leaf or powder

½ teaspoon Kitchen King garam masala powder (available from Amazon)

1½ teaspoon Kitchen King mixed spices (available from Amazon)

1 teaspoon cumin seeds

¾ teaspoon salt

½ teaspoon hot chilli powder or flakes

½ teaspoon turmeric powder

½ tablespoon fresh ginger, grated

3 green cardamom pods

2 brown cardamom pods

1 cinnamon stick

1 handful fresh coriander, roughly chopped

METHOD

  • Place 1 teaspoon of butter in a pan, melt, add 1 teaspoon Kitchen King mixed spices and fry for 30 seconds
  • Add the chicken and fry until well browned and cooked, keep aside for later
  • Place tomatoes and onions in a heated pan with 2 cups of cold water, boil for 20 minutes or until soft (time can be reduced to 10 minutes if using a pressure cooker)
  • Sieve off the juices and save for use later
  • Run cold water over the cooked tomato and onion mixture, blend until smooth
  • Heat a pan on medium heat and add the oil, cumin, fenugreek, chilli, turmeric, ginger and garlic and fry for 1 minute
  • Add the tomato and onion puree and simmer for 2 minutes
  • Add the saved juices and simmer for 5 – 10 minutes, stirring regularly until the oil separated from the puree
  • Add the ground watermelon seeds or cashew nuts, peas, ½ cup of cold water, salt, Kitchen King garam masala and mixed spices and stir
  • Add 2 teaspoons butter, cooked chicken, milk, cardamom and cinnamon stick and stir for 3 minutes
  • Taste the sauce and if more spice is required, add ½ teaspoon of hot chilli powder
  • Serve with fresh coriander garnish on a bed of rice with a side of Yellow Dal Fry and Allo Paratha

Enjoy!

If you prefer to prepare this dish using paneer (Indian cheese), refer to the Mutter Paneer recipe.

Bhinsem's cooking school

Bhinsem’s cooking school

 

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3 Comments

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