THE RAJASTHANI CHICKEN COOKBOOK

EPISODE 9( MURG KA MOKUL)

Rajasthani Murg Ka Mokul is a traditional and popular dish from the state of Rajasthan in India. Rajasthan is known for its richhistory and culinary traditions. The Rajasthani cuisine is influenced by the desert climate and the availability of ingredients in the region.

Murg Ka Mokul, also known as Murgh Ka Mokul or Murg Makul, is a dishthat is made with chicken. The word "mokul" refers to a clay pot in which the dish is traditionally cooked.

The history of Rajasthani Murg Ka Mokul can be traced back to the royal kitchens of Rajasthan. The dish was often prepared for the royalty during special occasions and celebrations. It is believed that the unique combination of spices and cooking techniques used in Murg Ka Mokul was a result of the culinary skills of the royal chefs.

The dish typically involves marinating chicken in a mixture of yogurt, spices, and sometimes clarified butter. The marinated chicken is then slow-cooked in the clay pot, which helps retain the flavors and moisture of the dish. The use of clay pot also imparts a unique earthy flavor to Murg Ka Mokul.

The spices used in Rajasthani cuisine are typically bold and aromatic. Murg Ka Mokul is no exception, as it incorporates a blend of spices like red chili powder, cumin, coriander, turmeric, and garam masala. These spices give the dish its distinctive flavor and warmth.

Murg Ka Mokul is often served with Indian breads like roti or naan, along with a side of traditional Rajasthani accompaniments such as pickles or chutneys. It is a dish that showcases the rich flavors and culinary heritage of Rajasthan.

Over the years, Rajasthani Murg Ka Mokul has gained popularity not only in Rajasthan but also across India and in many Indian restaurants around the world. It is cherished for its robust flavors, tender chicken, and the unique cooking method that brings out the essence of the

To make Murg ka Mokul, also known as Chicken Moghlai, you will need the following ingredients:

- 500 grams bonelesschicken, cut into cubes

- 2 onions, finely chopped

- 2 teaspoons ginger paste

- 2 teaspoons garlic paste

- 2 teaspoons red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala powder

- 1 cup yogurt, beaten

- 1 cup milk

- 1/2 cup cashew nuts, soaked in water

- 4 tablespoons ghee or cooking oil

- Salt to taste

- Fresh coriander leaves for garnish

1. In a blender, grind the soaked cashew nuts with a little water to make a smooth paste. Set it aside. This will give a creamy texture to the dish.

2. Heat ghee or cooking oil in a large pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.

3. Add ginger paste and garlic paste to the pan and cook for a minute until their raw aroma disappears.

4. Add red chili powder, turmeric powder, cumin powder, and salt. Mix well and cook for another 2 minutes.

5. Add the chicken pieces to the pan and cook until they are lightly browned from all sides.

6. Reduce the heat to low and add the beaten yogurt to the pan. Mix well and cook for a few minutes until the yogurt is well incorporated and the chicken is coated with the spice mixture.

7. Add the cashew paste to the pan and stir it in. Cook for a minute until it is well combined with the other ingredients.

8. Slowly pour in the milk while stirring continuously. Mix well and bring the mixture to a simmer.

9. Cover the pan and let the chicken cook in the creamy sauce for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

10. Sprinkle garam masala powder over the chicken and mix well. Cook for an additional 2-3 minutes.

11. Garnish with fresh coriander leaves.

Your Murg ka Mokul is now ready to be served. It goes well with naan, roti, or rice. Enjoy!