Updated: Jun 7
Junglee maas (mutton) to junglee murgh!
Absolutely love the simplicity of this recipe… few ingredients yet such complex flavours from the ghee, garlic and dried whole red chilies. Yes, these are the only ingredients! Besides mutton or chicken ofcourse. And salt.
The original / authentic Rajasthani recipe ‘Junglee Maas’ calls for mutton and there’s no real reason to use chicken, except that it makes for a quick appetiser or small plates recipe, which is ready in literally no time. No marination needed for this recipe of junglee murgh as you want the chicken to cook directly with and absorb the flavours of garlic and chillies, and ghee.
If you’re using mutton, cook it on the lowest possible heat, stirring occasionally, with a tight lid on so the steam doesn’t escape. Keep adding very little water as and when required to cook the mutton through – avoid pressure cooking the mutton for the recipe of junglee maas.
Here are a few more appetiser or small plates recipes, for your next Indian meal!
Herbed Chicken Terrine or homemade chicken salami
And if you're a fan of Indian street food, here is a Pani Puri Water recipe for you.
Prep: 5 minutes
Cooking: 10-12 minutes
Ingredients to make Junglee Murgh
500 gms chicken, cut in to bite size pieces
3 tbsp ghee
12-15 garlic cloves, whole – bruised using the back of a knife
6-7 dried whole red chillies
Salt to taste
Method of making Junglee Murgh
You don’t really need to marinate the chicken for this recipe of junglee murgh.
Heat ghee in a thick bottom pan / kadhai along with the garlic. Heating ghee and garlic together will release the flavours of the garlic gradually and stop the garlic from burning later.
Once the garlic starts to release its flavour (without changing colour), add the dried whole red chillies and fry for a minute or so – the chillies should go only a couple of shades darker.
I use dried Kashmiri red chillies for my recipe of Junglee Murgh, for their subtle spicy flavours. Adjust the number of chillies to your preference.
Add the chicken pieces and salt, mix well and cook on high heat for a couple of minutes, searing the chicken to seal in the juices.
Now cover and cook the chicken, on medium heat, for 3-4 minutes or until done. Avoid overcooking as that will result in the chicken releasing all its juices in to the pan leaving you with dry meat.
Turn off the heat and let the junglee murgh rest in the covered pan for 5 minutes before serving – this will keep the chicken juicy and tender.
Serve junglee murgh with a few slices of lime.
As much as it goes well as an appetiser, junglee murgh tastes great with steamed rice, especially when the garlic and dried red chilli flavoured ghee is mixed with rice… yummmmm!
Still drooling over the flavours...
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