Wednesday, 30 April 2014

Kashmiri Murgh (Chicken)

Today being the voting day in Punjab and an official holiday I wanted to dish out something special yet simple keeping in mind the Celsius constantly climbing up with each passing day. With chicken stocked in the freezer, I made up my mind on preparing Kashmiri Murgh and plain steamed Basmati rice. It turned out to be absolutely lip smacking...so perfect that I was amazed myself yet the cooking time was not more than half an hour. Here's the recipe for this brilliant dish.....

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh



  • 1 kg chicken
  • 5 onions sliced
  • 10 cloves of garlic paste
  • 11/2 inches of ginger paste
  • 2 medium sized tomatoes pasted
  • Whole garam masala ( cardamom 6, cinnamon 3 sticks, cloves 6, black cardamom/bari elaichi 2)
  • 2 bay leaves/tej patta
  • 4 tsp Kashmiri red chilli powder
  • 3 tsp coriander/dhania powder
  • 2 tsp cumin/jeera powder
  • Mustard oil as per requirement
  • Ghee/clarified butter 2 tblspns
  • Salt n sugar to taste


Heat oil and ghee together in a karahi and add 2 tsp sugar. Now add the whole spices and bay leaves. Add onions after the splutter. When golden brown add the ginger garlic paste, saute for a few minutes, Add the tomato paste and continue to fry till the oil separates. Now add the chicken, add all the powdered masalas, salt and fry for 5-7 minutes. Add water about 2 cups or more depending on the thickness of the gravy you want. Cover and cook  on high flame until chicken gets tender. Serve with steamed rice and salad.

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