Tastes of India – Murgh Mutter

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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.