Murg-e-taaus

Murg-e-taaus

Another Mughlai Dish!

When the Mughals came to India they brought with them the culinary cultures of the countries they had been to such as Tajikistan, Uzbekistan, Azerbaijan, etc. 

As a result the food culture that evolved was a combination of Indian, Persian and Middle Eastern cuisine. Nuts, raisins and saffron were liberally used to make the dishes exotic and suitable for the Royal palette.

Murg-e-taaus means Royal Chicken. However the word in Urdu has a more romantic and exotic tinge to it. Just like the dish itself! There are very few masalas used in the dish and the richness comes from the use of dry fruits.

Ingredients

For the marinade

1 chicken, cut into pieces

1 cup yogurt

Salt to taste

Khada masala

2 green cardamoms

2 black cardamoms

4 cloves

1 “cinnamon

For paste

½ cup almonds

¼ cup poppy seeds

3 tbsp char magaz/melon seeds

2 onions. Chopped

1” ginger, chopped

1 tsp white pepper powder

½ tsp turmeric

Few strands soaked in 2 tbsp milk

¼ tsp cardamom powder

¼ tsp mace/javitri powder

Marinate the chicken with yogurt and salt for about 2-3 hours.

Make a paste of the dry fruits using a little water.

Heat some ghee. Add the khada masala. Add the onion and ginger and saute. 

Once the onions become translucent then add the chicken pieces and fry on high heat. 

Cover and cook for 5 minutes. Add the dry fruits paste, turmeric powder and white pepper powder. 

Check the seasoning. Add ½ cup water, cover and simmer till the chicken is cooked. 

Add the soaked saffron, cardamom powder and javitri powder.