Gulabi Khoya Chicken | Mughlai Murgh
Gulabi Khoya Chicken Recipe is a rich and delicious Mughlai dish with subtle aroma of rose. Gulabi chicken is delicately flavoured dish made with khoya, ghee, nuts and aromatic dried rose petals.
Servings: 6
Equipment
- Large bowl
- large thick bottomed pan
Ingredients
Marination
- 1 kg Chicken **
- 1 cup Yogurt
- 1 tbsp Ginger-garlic paste
- 1 1/2 tbsp Rose Petals
- 2-3 tsp White Pepper Powder
- 1/2 tsp Cardamom seeds powder
- Salt (as per taste)
For the curry
- 2 large Onion chopped
- 1/2 cup Khoya
- 2 tbsp Cashew nut paste
- 1 tbsp Almond paste
- 1 tbsp Pistachio chopped
- 1 tbsp Almond chopped
- 1 tbsp Rose water
- 1/4 cup Fresh cream (optional)
- 1/4 cup Ghee (preferably) / Oil
Garnish
- 1 tbsp Pistachio chopped
- 2 tsp Rose petals
Instructions
- In a large bowl add all the ingredients listed under marination and mix it well. Keep it marinated for at least 1 hour.
- Heat ghee in a large thick bottomed pan/Kadhai on medium high heat. When hot add the chopped onions.
- Fry the onions for 6-7 minutes or until soft and golden brown in colour.
- Add in the khoya and mix it well with onions and saute until it is melted.
- Next add the nuts paste and saute for a minute stirring continuously.
- Toss in the marinated chicken along with the marinated and mix everything well. Cook for 10 minutes on medium high heat stirring frequently.
- Then 1/2 cup of water add in the chopped pistachio and almonds and mix it well. Cover and cook on medium low heat for 25-30 minutes or until the chicken is cooked through.
- Now add rose water and cream (if using) to the chicken and mix it well. Check the seasoning add salt if required. Crank up the heat to adjust the consistency. The gravy o the gulabi chicken is on the is on the thicker side.
- Garnish with rose petals and pistachio and nuts and serve it hot with naan or parathas or rotis.
Notes
Vegetarian option
**You can also make this with paneer.