By popular demand, here’s the recipe for a delicious Mumtaz Murg, courtesy mother-daughters team — Philomena, Jennifer and June Fernandes — who participated in the rossé Community Cook Off. This was a dish that set the tone for this team’s spot and eventual win of this first-of-its-kind cooking competition. We hope you enjoy cooking this recipe as much as we enjoyed eating it.

Mumtaz Murg by Mast Mangees

500 grams Chicken Breast cut into Cubes

Ghee 4 to 6 tbsp

1 Bay leaf

1 inch Cinnamon

2 cloves

1 Green Cardamon

2 tbsp. Cashew

2 tbsp. Raisins

1 medium tomato

1 tsp. Coriander Powder

1 tsp Chili powder

½ tsp. turmeric powder

1 tsp. Gram Masala

½ cup Cream

Salt to taste

To Grind Coarsely

1 medium Onion

1 inch Ginger

10 Garlic clove

2 green Chilies


1. Take 2 tbsp. of Ghee in a cooker, Fry the Cashew and Raisins and keep it aside. In the same oil put in the Bay leaf, Cinnamon, cardamom, cloves fry for a minute. Now add the Chicken pieces on high heat Bhuno it (roast it), the meat will turn white from Pink. Take out the whole thing on a plate.

2. Take the remaining Ghee, put in the Onion Masala and fry for couple of minutes. Cut the tomatoes add to the masala, smash it and cook it for 2 minutes. Now put all the masala, and fry again. Put the Chicken mixture, Cashews, Raisins, salt and Cream. Put in ½ cup of water mix everything well and pressure cook for one whistle.

3. Yum Mumtaz Murg is ready to serve, with some Roti or Cumin Rice.

Here are more photos of the rossé Community Cook Off