Main courses
Aka Murgi
Aka Murgi
Aka Murgi
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• ½ cup Moroil Soyabean Oil
• ¼ cup mantèque (ghee)
• 1 whole chicken
• 5 large onions (2 pureed and 3 julienne cut for frying)
• 4-5 medium potatoes
• 3 tablespoons crushed garlic
• 3 tablespoons crushed ginger
• 1 or 1 ½ tsp Cumin powder mouth
• 1 teaspoon coriander powder (‘Cotomili’)
• ½ teaspoon of powder Clove
• ¾ teaspoon cardamom powder
• ¾ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg nuts or powdered
• ¼ teaspoon pepper powder (optional)
• 5 boiled eggs
• A pinch of Iranian Saffron (‘zafran’)
• Between ¼ to ½ cup of yogurt
• 4-5 branches of mint and 5 sprigs of coriander
• Salt to taste
• ½ cup of water (in case the sauce missing some water)
• ¼ cup fresh tomato puree (optional) – (tomato mashed)


• Remove skin from chicken and wash. Drain.
• 3 onions cut into julienne.
• Put the saffron soaked in a cup of hot water containing ¼.
• Put oil and “mantègue” heating on medium heat in a large container that can hold a whole chicken. When it is hot, add the onions.
• Fry until they are golden brown.
• Then remove from heat and place in a dish.
• Book the container with the oil mixture. Crush the fresh tomato puree and set aside in a bowl.
• Crush the remaining 2 onions pureed Crush the garlic and ginger puree Cut the mint leaves and coriander leaves ¾ finely.
• In a large bowl, mix the crushed onion, chopped herbs and half the fried onion and spices (cumin, cloves, cinnamon, nutmeg, pepper, coriander, cardamom) and salt.
• Take the whole chicken brush inside and outside with ¼ of the onion mixture and spices.
• Then fill with eggs and chicken thighs close by tying with wire to prevent the eggs out.
• Replace the percipient containing the fire oil over medium heat and when the oil has reached the correct temperature, put the chicken and reduce heat to low and let it brown on all sides.
• When the chicken has taken on a golden brown color, add the remaining onion mixture and spices, tomato paste and saffron with the water in the container.
• Increase the temperature to medium heat and cover.
• Simmer for a good twenty minutes, checking occasionally to add water when the sauce thickens.
• After 20-25 minutes, turn off the heat and garnish with remaining coriander leaves finely chopped onion and fry the rest.
• Enjoy fricassee with rice or Naan Mauritius!!!

Delicious with Moroil Soyabean Oil