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Butter Chicken Murgh Makhani Recipe

Butter Chicken Murgh Makhani Ingredients:

Butter Chicken Murgh Makhani Recipe
Butter Chicken Murgh Makhani Recipe
  • 150 ml plain yoghurt
  • 50 gm ground almonds
  • 1 1/2 teaspoon chilli powder
  • 1/4 teaspoon crushed bay leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 4 green cardamom pod
  • 1 teaspoon ginger pulp
  • 1 teaspoon garlic pulp
  • 400 gm canned tomatoes
  • 1 1/4 teaspoon tsp salt
  • 1 kg chicken, skinned, boned and
  • 1 cubed
  • 6 tablespoon butter
  • 1 tablespoon corn oil
  • 2 medium onions-sliced
  • 2 tablespoon chopped fresh coriander
  • 4 tablespoon light cream
  • 1 coriander sprigs

How to make Butter Chicken Murgh Makhani:

  • Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
  • Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes.
  • Add the chicken mixture and stir-fry for 7-10 minutes.
  • Stir in about half the coriander and mix well.
  • Pour over the cream and stir in well. Bring to the boil. Seve garnished with the remaining chopped coriander and coriander springs.

Shahi Murgh Musallam Recipe

Shahi Murgh Musallam Ingredients:

Shahi Murgh Musallam Recipe
Shahi Murgh Musallam Recipe
  • 10 flakes garlic (crushed)
  • 2 tbsp grated ginger
  • Salt To Taste
  • 1 cup curd or plain yogurt
  • 1 tbsp lemon juice
  • 1 chicken
  • 1 cup long grain rice
  • 3/4th cup shelled peas
  • 6 bay leaves
  • 1 cup ghee
  • 2 large onions (finely chopped)
  • 225gms/1/2 lb tomatoes (peeled & sliced)
  • 2 cups hot water
  • 3 tbsp chopped coriander leaves

Spices

  • 2 tsp garam masala powder
  • 1 tbsp turmeric powder
  • 8 cloves
  • 6 black peppercorns
  • 1 brown cardamom
  • 1 tsp red chili powder
  • 1 tbsp roasted coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp saffron strands

How to make chicken murgh musallam:

  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Balti Murgh Masala Recipe

Balti Murgh Masala Ingredients:

Balti Murgh Masala Recipe
Balti Murgh Masala Recipe
  • Chicken 1 kg
  • Onions (sliced) 250 gm
  • Curd 100 ml
  • Tomatoes 100 gm
  • Garlic paste 1 tbsp
  • Ginger paste 1 tbsp
  • Dhaniya powder 1 tsp
  • Zeera powder 1 tsp
  • Red chilly powder ½ tsp
  • Cloves 3-4
  • Cinnamon 1 inch piece
  • Cardamom 2-3
  • Bay leaf one
  • Whole red chillies two
  • Oil 150 ml
  • Salt to taste
  • Green chillies (slit and deseeded) 3-4

How to make Balti Murgh Masala:

Clean, wash and trim the meat. Marinade the meat in curds, garlic and ginger pastes with the powdered spices and sliced onions. Keep aside for about two hours in refrigerator. Heat oil in a thick-bottomed pan and when it reaches smoking point, put in the bay leaf, then cloves, cinnamon and the cardamom. Last come the red chillies. As soon as these begin to change colour, add the meat and stir well. Raise the heat and stir-fry briskly for two minutes, then lower the flame to medium low and continue cooking till done to taste. Cut the chillies into strips and add in the end to cook for no more than two minutes. Garnish with ginger and hara dhaniya, serve hot with roti.

Methi Murgh Recipe

Methi Murgh Ingredient:

Methi Murgh Recipe
Methi Murgh Recipe
  • Chicken 800 gms.
  • Ginger 1 2? piece
  • Garlic 10 cloves
  • Green Chillies 5
  • Yogurt 1 cup
  • Salt to taste
  • Coriander Leaves 3 tbsps.
  • Vegetable Fat (ghee) 3 tbsps.
  • Onion 1
  • Bay Leaves 2
  • Fenugreek Leaves (methi) 1 cup
  • Coriander Powder 1 tsp.
  • Cumin Powder 1 tsp.
  • Mace And Cardamom Powder 1/2 tsp.
  • Wheat Flour Dough

How to make Methi Murgh:

  • Clean the chicken and cut into 8 pieces.
  • Make a paste of ginger, garlic and green chillies.
  • Slice the onion, brown in a little ghee and grind to a fine paste.
  • Finely chop the coriander leaves.
  • Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
  • Heat ghee in a narrow mouthed degchi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
  • Add the marinated chicken and cook till the gravy starts boiling. Add dhania and jeera powders and browned onion paste. Stir.
  • Cover the degchi and seal, using the dough. Cook over low heat till the flavours are given out.
  • Uncover the degchi and sprinkle the mace and cardamom powder.
  • Serve hot garnished with chopped coriander leaves.

Murgh Nawabi Recipe

Murgh Nawabi Ingredients:

Murgh Nawabi Recipe
Murgh Nawabi Recipe
  • 1 kg Chicken
  • 2 medium sized Onions
  • 1 inch piece Ginger
  • 1 1/2 tsp Cumin seeds
  • 10 Cloves
  • 10 Cardamoms
  • 10 cloves Garlic
  • 10 Peppercorns
  • 1 1/2 Red chilli powder
  • 1 inch stick Cinnamon
  • 1 tbsp Tomato puree
  • 1 tbsp Curd
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 4 tbsp Oil
  • Salt to taste

How to make Murgh Nawabi:

  • Grind together onion, garlic and ginger.
  • Heat oil in a pan. Add the cumin seeds, cardamoms, cinnamon, cloves and peppercorns. Toss in the chicken pieces and fry till brow. Remove from the pan and keep aside.
  • In the same pan heat 1 tbsp oil and fry the onion-ginger-garlic paste till light brown.
  • Add coriander, turmeric and chilli powder.
  • Add curd and tomato puree. Stir for a minute or two. Drop in the browned chicken pieces along with the spices and cook on low heat until the chicken is tender.
  • Serve hot with paratha or naan.

Murgh Masala Recipe

Murgh Masala Ingredients:

Murgh Masala Recipe
Murgh Masala Recipe
  • Onion, chopped — 1
  • Garlic, crushed — 3-6 cloves
  • Gingerroot, peeled, thinly sliced — 1-inch piece
  • Oil — 1/4 cup
  • Coriander — 1 tablespoon
  • Ground cumin — 2 teaspoon
  • Turmeric — 1 teaspoon
  • Cayenne pepper — 1/4 teaspoon
  • Tomatoes, chopped or crushed — 1 cup
  • Chicken breasts or thighs, boneless, skinless, cut into bite-sized pieces — 2 1/2 pounds
  • Water — 1/2 cup
  • Salt and pepper — to taste
  • Yogurt or cream — 1/2 cup
  • Cilantro, chopped — 1/2 bunch
  • Lemon juice — 1 to 2 tablespoons
  • Garam masala — to taste

How to make Murgh Masala:

  • Add the onion, garlic and ginger to a food processor or blender and process until smooth. Add a little water if necessary.
  • Heat the oil in a large pot, wok or kadhai over medium flame. Add the coriander, cumin, turmeric and cayenne and lightly toast in the oil until fragrant, 10-15 seconds. Add the onion puree and sauté, stirring frequently, for 5-8 minutes until cooked down.
  • Stir in the tomatoes and simmer for 3-4 minutes. Then add the chicken, water, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
  • Remove from heat and stir in the yogurt or cream, cilantro, lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.

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.

Murgh Makhani Recipe

Murgh Makhani Ingredients:

Murgh Makhani Recipe
Murgh Makhani Recipe

Chicken Marination

  • 800 gms Chicken Pieces (boneless)
  • 1 tsp Coriander Powder
  • 1 tblsp sour Curd
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 1 tblsp lemon juice
  • 1 tsp Cumin Powder
  • 1 Onion paste
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • Few drops of orange color

Gravy

  • 4 large tomatoes chopped
  • 4 tblsp Butter
  • 1 tblsp Fresh Cream
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Black Pepper Powder
  • 2 tsp Ginger finely chopped
  • 2 tsp Green Chilly finely chopped
  • salt to taste
  • sugar to taste

Garnish

  • Melted Butter
  • Fresh Cream
  • Coriander Leaves finely chopped

How to make murgh makhani:

  • Make small cuts in the chicken pieces.
  • Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
  • Let the chicken marinate for a few hours.
  • Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
  • Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
  • Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
  • Add the beaten cream and cook on low flame for few minutes.
  • Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
  • While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
  • Serve the Murgh Makhani hot with rice or naan.

Murgh Pulao Recipe

Murgh Pulao Ingredients:

Murgh Pulao Recipe
Murgh Pulao Recipe
  • 10 ounces boneless chicken breasts, cut into chunks
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon garam masala
  • 2 bay leaves
  • onion salt, to taste
  • 2 tablespoons sunflower oil
  • 1 1/4 cups basmati rice, washed and drained
  • 3 tablespoons mixed nuts, and
  • raisins

How to make Murgh Pulao:

  • Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
  • Heat the oil and add rice, stir until it changes color.
  • Pour the chicken and stock mix into the rice.
  • Cover and cook until the chicken and rice are done, 15 to 20 minutes.
  • Serve sprinkled with the nuts and raisins.

Murgh Shorba Recipe

Murgh Shorba Ingredients:

Murgh Shorba Recipe

  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cloves garlic; minced
  • 2 tablespoon fresh ginger; grated

—-DRY MASALA—-

  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cayenne
  • 2 quart chicken stock; *
  • 1 cup cooked chicken; diced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup milk; **
  • 1/4 cup heavy cream
  • 1 fresh ground pepper; to taste

How to make Murgh Shorba:

  • In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.
  • Stir in the garlic and ginger paste and the dry masala, blending well.
  • Add the stock.
  • Bring soup to the boil, then lower heat and simmer 10 minutes.
  • Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream. Recipe By : “The Bombay Palace Cookbook”, by Stendahl