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Murgh Noorjehani Recipe

Murgh Noorjehani Ingredients:

Murgh Noorjehani Recipe
Murgh Noorjehani Recipe
  • 1 Chicken
  • 6 tblsp Clarified Butter (Ghee)
  • 4 Bay Leaf (Tej Patta)
  • 1/4 tsp Saffron (Kesar), soaked in lukewarm milk
  • 3 meduim sized Onion (Pyaj)
  • 2 cups beaten Curd (Dahi)
  • 1/2 ” Ginger (Adrak)
  • 8 pods Garlic (Lasun)
  • 4 Green Chillies
  • 4 Cloves (Lavang)
  • 1 ” Cinnamon (Tuj/Dalchini)
  • 3 Brown Cardamom (Elaichi Moti)
  • 1 tsp Aniseed (Sauf)
  • 2 boiled eggs
  • 2 -3 Almonds Few Sultanas

How to make murg noorjehani:

  • First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
  • Now prick the chicken well with a fork.
  • Mix curd with ground spices and rub it over the chicken.
  • Set it aside and allow the chicken to marinate for 3 – 4 hours.
  • Heat ghee, fry bay leaves, add onions and let them brown well.
  • Add the chicken along with marinade.
  • Cook on medium flame till nearly done.
  • Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
  • Pour the chicken in a dish and top it with silver foil.
  • Also add chopped boiled eggs, almonds sliced and fried sultanas.
  • Serev with fried rice, nan and paranthas.

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