Kashmiri Chicken (Murgh)
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About Kashmiri Chicken (Murgh)
Kashmiri Chicken (Murgh) is a succulent delicacy celebrated worldwide for its irresistible flavors and rich heritage. This mouthwatering dish combines tender, bone-in chicken with hearty potatoes, all simmered together to create a comforting and aromatic meal that’s hard to resist.
Infused with onions, tomatoes, desi ghee, and a robust ginger garlic paste, every bite bursts with the signature spices of Kashmir. Whether served for lunch or dinner, this yummiest dish promises to be a favorite at any table, capturing the essence of traditional Indian cuisine with every flavorful spoonful.
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Recipe Time & More
Ingredients
- 1/2 kg Chicken
- 3 onion (large sized)
- 2 Tomatoes (chopped, medium sized)
- 3 tbsp Desi Ghee
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chilli Powder (Mirch)
- 1 tsp Coriander (Dhania)
- 1/2 tsp Turmeric Powder (Haldi)
- 1/2 cup Yogurt (Curd)
- 1 cup Water
- 1 Potato (chopped, medium sized)
- 1 Bay Leaf (Tej Patta)
- 1 tsp Garam Masala
- 1.5 tsp Salt (or as per taste)
- leaves Garnishing (or coriander coriander for)
- Roasting And Grinding (for masalas)
- 15 Cashews
- 12 Almonds
- 1 tbsp Raisin
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Instructions
- Blanch tomatoes and make puree in a blender. Add leftover ghee in a pan and saute bay leaf for few seconds. Add remaining half chopped onions and saute well. Add ginger garlic paste and saute till raw smell disappear.
- Add chilli powder, coriander powder and turmeric powder. Saute for a minute. Add chicken and saute till all the masalas coaton the chicken. Add cubed potatoes and cook on a low flame for 15 minutes. Wait ghee floats on top of the chicken.
- Add tomato puree and waterand let it cook for few minutes. Add beaten curd. When chicken and potatoes are well cooked, add fried onion paste and nut and fruit (cashew, almond, raisins) paste. Cook on low flame till ghee floats on top.
- Sprinkle garam masala powder and garnish it with coriander leaves. Kashmiri Chicken (Murgh) is ready to be served with rotis and flavoured rice.
Recipe Notes
Additional Tips
- For a deeper flavor and extra tenderness, marinate the chicken in yogurt, ginger garlic paste, and a pinch of Kashmiri chili powder for at least 1 hour before cooking.
- If you want an extra-crunchy texture, fry thinly sliced onions until golden and use them as a garnish just before serving.
- To enhance the tangy profile, add a splash of tamarind pulp or a squeeze of fresh lime juice towards the end of cooking, but avoid adding too early to retain their bright notes.
- Leftovers taste even better the next day as the flavors meld; store in an airtight container in the refrigerator and gently reheat, adding a splash of water to maintain the sauce’s consistency.
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Recipe Nutrition
Calories: 1638kcal | Carbohydrates: 78g | Protein: 54g | Fat: 134g | Polyunsaturated Fat: 40.2g | Monounsaturated Fat: 80.4g | Sodium: 684mg | Fiber: 20g | Sugar: 17g
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Jayanthy Asokan
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This is so inspiring! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
What a delightful recipe! Thanks for sharing.