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Murg Malai Kabab Recipe

Murg Malai Kabab Ingredients:

Murg Malai Kabab Recipe
Murg Malai Kabab Recipe
  • Chicken – 800 gms, boneless
  • Fresh cream – 2 tbsp
  • Egg – 1, lightly beaten
  • Green chillies – 4, finely chopped
  • Coriander leaves – 2 tbsp, finely chopped
  • Mace and nutmeg powder – 1/2 tsp
  • White pepper powder – 1 tsp
  • Ginger and garlic paste – 1 tbsp each
  • Grated cheese (optional) – 1 tbsp
  • Lemon juice – 1 tbsp
  • Butter as required for basting
  • Salt as per taste

For garnishing:

  • Onion rings as required (finely cut)
  • Lemon wedges as required

How to make Murg Malai Kabab:

  • Make fine incisions to the chicken pieces.
  • Make a smooth paste of all the ingredients except the lemon juice and apply to the pieces thoroughly and refrigerate, preferably overnight or at least for 3 hours.
  • Skewer the chicken pieces and properly coat with butter and cook over a pre-heated oven for about 15 minutes or till the chicken is tender.
  • Garnish with onion rings and lemon wedges.
  • Serve hot with a sprinle of lemon juice and green chutney.

Murg Yakhni Shorba Recipe

Murg Yakhni Shorba Ingredients:

Murg Yakhni Shorba Recipe

  • One whole Chicken

Spice Potli:

  • Cheese cloth: 1
  • Cotton string 18″
  • Fennel seed: 2 Tablespoon
  • Cinnamon stick 3″x¼” Broken in half: 1
  • Cloves: 8
  • Black Cardamom cracked open:6
  • Black Peppercorn: 10
  • Bay leaf: 2
  • Cumin Seeds: 1 teaspoon
  • Coriander seed: 2 teaspoons

Make Shorba

  • 1. Ghee#1: 3 Tablespoon
  • 2. Water: 3 cups

Make Yakhni

  • Ghee#2: 3 Tablespoons
  • Finely chopped Ginger: 1″x1″
  • Asafetida powder: ¼ teaspoon
  • Salt: ¼ teaspoon or to taste
  • Ground Cayenne pepper: ¼ teaspoon or to taste
  • Saffron strands: ¼ teaspoon
  • Yogurt: 2 Cups

How to make Murg Yakhni Shorba:

Prepare Chicken

  • Remove and discard skin.
  • With a sharp knife, separate flesh and bones.
  • Cut flesh in to 1″ pieces. Set aside.
  • Hack bones with a cleaver in to 1″ to 2″ long pieces. Set aside.

Prepare Spice Potli

  • Fold a cheese cloth in to half. Fold it into half again making a 6″x 6″ surface
  • Put spices in the center. Gather edges and tie a string.

Make Shorba

  • Heat Ghee#1 in a heavy bottom pan.
  • Fry bones about 10 minutes.
  • Add water, chicken bones, and spice Potli in a Stock pot. Bring water to a boil. Turn down heat. Cover and Simmer on medium heat for 40 minutes. Turn off heat. Remove and discard Spice Potli. Strain and remove bones. You have Shorba. Set Shorba aside. You should have about 1½ to 2 cups of liquid.

Make Yakhni

  • Heat Ghee#2 in a pan.
  • Add chicken flesh. Fry till chicken pieces start to turn white. About 5 minutes. Remove browned chicken and set aside.
  • Add Ginger. Sauté about 90 seconds.
  • Add Asafetida, Salt, Ground Cayenne. Sauté about 60 seconds
  • Add browned chicken flesh. Sauté about 2 minutes.
  • Add chicken Shorba. Bring it to a boil. Turn down heat. Cover, Cook about 20 minutes till chicken is tender.
  • Turn down heat. Stir in yogurt.
  • Crush and sprinkle saffron. Stir. Simmer on low heat for about 5 minutes.

Murg Achari Recipe

murgh achari recipe picture
Murgh achari recipe picture

Ingredients

  • Chicken 800gms
  • Fenugreek seeds cumin seeds and turmeric powder 1/2 tsp each
  • Dry red chilies 4
  • Ginger and garlic pastes 2 tbsp each
  • Mustard, fennel and onion seeds 1 tsp each
  • Red chilly powder 2 tsp
  • Onion 2
  • Tomato puree 1 cup
  • Lemon juice 1 tbsp
  • Water 1/2 cups
  • Mustard oil/cooking oil 2 tbsp
  • Salt as per taste

For Garnishing

  • Finely chopped coriander leaves as required

How to make Murg Achari

  • Lightly fry the fennel, mustard, cumin, fenugreek, dried red chilies, and onion seeds in hot oil.
  • Now fry the onions along with the spices over high flame till the onions get crunchy remove from fire and transfer it to a separate pan.
  • Now add the ginger garlic paste, turmeric, red chilly powder and cook for a few seconds.
  • Add the chicken pieces and fry on high flame for about 2 minutes or till the chicken changes its color.
  • Now pour the water as required and bring to a boil.
  • Lid the pan and cook over low heat for about 20 minutes or till the water reduce and oil separates from the sides of the pan and the chicken is done.
  • Now gradually add the tomato puree, fried onion mix and salt as per taste and saute over high flame for about 2 minutes.
  • Remove from fire and mix the lemon juice.
  • Garnish with finely chopped coriander leaves.