How to make Murg Ka Mokal -

Boiled chicken cooked in rich cashewnut paste.

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Boneless chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Oil (ऑइल)

Cuisine : Hyderabadi

Course : Main Course Chicken

For more recipes related to Murg Ka Mokal checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken And Rice Volcano Chicken Chi Chi Tangy Chicken Aioli Chicken

Murg Ka Mokal

Murg Ka Mokal Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murg Ka Mokal Recipe

  • Boneless chicken Breast 700 grams

  • Oil 4 tablespoons

  • Onion sliced 3 medium

  • Cumin seeds 1 teaspoon

  • Ginger paste 2 tablespoons

  • Garlic 2 tablespoons

  • Yogurt whisked 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Cashewnut paste 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Roasted almonds slivers 12-15 slice


Step 1

Cut the chicken into half-inch thick strips. Blanch in boiling water for two minutes and drain.

Step 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.

Step 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.

Step 4

Add the chicken strips and half a cup of water; bring to a boil, lower heat and simmer till the chicken is tender.

Step 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.

Step 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.

Step 7

Serve hot, garnished with roasted almond slivers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.