Murg Noorjehani

Murg Noorjehani Recipe - A Delicious Chicken Dish from India

Region / culture: India | Preparation time: 4 hours | Cooking time: 1 hour | Servings: 4

Introduction

Murg Noorjehani is a delicious and flavorful chicken dish that is sure to impress your taste buds. This dish is a perfect blend of spices and ingredients that come together to create a mouthwatering meal.

History

Murg Noorjehani is a traditional Mughlai dish that has been enjoyed for centuries in India. It is said to have originated in the royal kitchens of the Mughal emperors, where it was prepared using the finest ingredients and spices.

Ingredients

1 chicken
6 tbsp clarified butter (ghee)
4 bay leaves (Tej Patta)
0.25 tsp saffron (Kesar), soaked in lukewarm milk
3 medium-sized onions (Pyaj)
2 cups beaten curd (dahi)
0.5 inch ginger (Adrak)
8 pods garlic (Lasun)
4 green Chillies
4 cloves (Lavang)
1 inch cinnamon (Tuj/Dalchini)
3 brown cardamom (elaichi Moti)
1 tsp aniseed (Sauf)
2 boiled eggs
2-3 almonds
Few sultanas

How to prepare

First, grind ginger, garlic, green chillies, cloves, cinnamon, cardamoms, and aniseed to a fine paste.
Now, prick the chicken well with a fork.
Mix curd with the ground spices and rub it over the chicken.
Set it aside and allow the chicken to marinate for 3 – 4 hours.
Heat ghee, fry bay leaves, add onions and let them brown well.
Add the chicken along with the marinade.
Cook on medium flame until nearly done.
Add salt and saffron and fry the chicken until the masala begins to coat the chicken and it is well browned.
Pour the chicken in a dish and top it with silver foil.
Also, add chopped boiled eggs, sliced almonds, and fried sultanas.
Serve with fried rice, naan, and parathas.

Variations

You can add cashew nuts or raisins for a sweeter flavor profile.
For a spicier version, increase the amount of green chilies in the marinade.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 3-4 hours to allow the flavors to fully develop.

- Pricking the chicken with a fork helps the marinade penetrate the meat, resulting in a more flavorful dish.

- Be patient while browning the onions, as this step is crucial for developing the rich flavor of the dish.

- Garnish the dish with chopped boiled eggs, sliced almonds, and fried sultanas for an added touch of elegance.

Serving Suggestions

Serve Murg Noorjehani with fried rice, naan, or parathas for a complete meal.

Cooking Techniques

Marinating the chicken is key to infusing it with flavor.

- Browning the onions well adds depth to the dish.

Ingredient Substitutions

You can use yogurt instead of curd in this recipe.

- Cashews can be used instead of almonds for a different texture.

Make Ahead Tips

You can marinate the chicken overnight for even more flavor.

Presentation Ideas

Garnish the dish with fresh cilantro or mint leaves for a pop of color.

Pairing Recommendations

Pair Murg Noorjehani with a side of cucumber raita or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin B6, iron, and calcium.

Alergens

This dish contains dairy (curd) and nuts (almonds), so it may not be suitable for those with allergies to these ingredients.

Summary

Murg Noorjehani is a protein-rich dish that is moderate in carbohydrates and fats. It is also a good source of vitamins and minerals.

Summary

Murg Noorjehani is a classic Mughlai dish that is sure to impress your family and friends. With its rich flavors and aromatic spices, this dish is a true delight for the senses. Enjoy this delicious chicken dish with your favorite sides for a memorable meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I had been invited to a friend's house for a dinner party. As soon as I walked into the kitchen, I caught a whiff of the most tantalizing aroma. My friend's mother was busy cooking up a storm, and the dish that caught my eye was a rich and creamy chicken curry called Murg Noorjehani.

I couldn't help but hover around the stove, watching intently as she prepared the dish. I could tell that she was a seasoned cook, with every move she made in the kitchen exuding confidence and expertise. I knew right then and there that I had to learn how to make this dish myself.

After dinner, I mustered up the courage to ask my friend's mother for the recipe. She smiled warmly and told me that she had learned it from her own mother, who had passed it down to her. I felt a pang of jealousy at the thought of this family secret being handed down through generations, and I knew that I had to make it my own.

Over the next few weeks, I practiced tirelessly in my own kitchen, experimenting with different spices and flavors until I got it just right. I must have made Murg Noorjehani at least a dozen times before I felt confident enough to serve it to my family. And when I did, their faces lit up with delight.

From that moment on, Murg Noorjehani became a staple in my household. Whenever we had guests over, it was the dish that I would proudly present to them, knowing that it would never fail to impress. I even started bringing it to potlucks and dinner parties, where it quickly became a crowd favorite.

As the years went by, I continued to refine my recipe, tweaking it here and there to suit my own tastes. I added a touch more garam masala for extra warmth, a dollop of yogurt for creaminess, and a handful of fresh coriander for a pop of color. Each time I made it, I felt a sense of satisfaction and pride, knowing that I had truly made this recipe my own.

But it wasn't until I shared it with my own granddaughter that I realized the true power of this dish. She had always been curious about my cooking, watching me with big, eager eyes as I moved around the kitchen. So one day, I decided to teach her how to make Murg Noorjehani.

As we stood side by side at the stove, I guided her through each step, showing her how to toast the spices, how to brown the chicken, and how to simmer it all together until it formed a luscious, fragrant curry. I watched with pride as she followed my instructions, her face lighting up with excitement at the prospect of creating something so delicious.

When we sat down to eat, she took her first bite of the Murg Noorjehani and her eyes widened in delight. "This is amazing, Grandma!" she exclaimed. "I can't believe I made this!"

And in that moment, I knew that I had passed on more than just a recipe to my granddaughter. I had given her a piece of myself, a connection to the past and a passion for cooking that would stay with her for years to come. And as we sat together, sharing stories and laughter over a meal that had brought us closer together, I couldn't help but feel grateful for the simple joy of sharing good food with the ones we love.