Murg Ka Mokal

Boiled chicken cooked in rich cashewnut paste.

New Update
Main Ingredients Boneless chicken Breast, Oil
Cuisine Hyderabadi
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Murg Ka Mokal

  • 700 grams Boneless chicken Breast
  • 4 tablespoons Oil
  • 3 medium Onion sliced
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic
  • 1 1/2 cups Yogurt whisked
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Cashewnut paste
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Green cardamom powder
  • 12-15 slice Roasted almonds slivers


  1. Cut the chicken into half-inch thick strips. Blanch in boiling water for two minutes and drain.
  2. Heat the oil in a kadai; add the onions and sauté over medium heat till golden brown. Add the cumin seeds, stir and add the ginger paste and garlic paste mixed with four tablespoons of water.
  3. Cook for one minute and remove from heat. Stir in the yogurt and return the kadai to the heat. Cook till the oil separates.
  4. Add the chicken strips and half a cup of water; bring to a boil, lower heat and simmer till the chicken is tender.
  5. Add the chilli powder, turmeric powder and salt. Remove the pan from heat and stir in the cashew nut paste mixed with one-fourth cup of water.
  6. Return the kadai to the heat and bring to a boil. Add the garam masala powder and cardamom powder, stir well and adjust seasoning.
  7. Serve hot, garnished with roasted almond slivers.

Nutrition Info

Calories 1856
Carbohydrates 54.7
Protein 22.7
Fat 92
Other Fiber Zinc- 2.6mg