Updated: Apr 7
Junglee maas (mutton) to junglee murgh!
Absolutely love the simplicity of this recipe… with less ingredients yet complex flavours from the ghee, garlic and dried whole red chilies. Yes, these are the only ingredients! Besides mutton or chicken ofcourse.
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 snack which is ready in literally no time. No marination needed as you want the chicken to 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 this recipe.
Prep: 5 minutes
Cooking: 10-12 minutes
Ingredients to make Junglee Murgh
500 gms chicken, cut in to bite size pieces
3 tbsp ghee
10-12 garlic cloves, whole – bruised using the back of a knife
5 dried whole red chillies
Salt to taste
Method of making Junglee Murgh
You don’t really need to marinate the chicken for this recipe.
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, add dried whole red chillies and fry for a minute or so – the chillies should go only a couple of shades darker. 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 chilli flavoured ghee is mixed with rice… yummmmm!
Still drooling over the flavours...
Visit the appetisers section for more small plates recipes / snack ideas.
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