Murshidabadi Murgi

Murshidabadi Murgi - Plattershare - Recipes, food stories and food lovers
This is a recipe from the region called Murshidabad from West bengal. Chicken cooked in spices and onion paste.
5 from 2 votes
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Served As: Dinner
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Spicy
Calories 287 kcal
Servings 4

Ingredients
 

  • 500 gm Chicken
  • 1 Onion chopped
  • 1/2 cup Onion paste
  • 1 tbsp Ginger garlic paste
  • 4 tbsp Curd
  • 2 tsp Kashmiri Red chili powder
  • 1 tsp Coriander Powder
  • 1/2 tsp fennel powder
  • 3 tbsp cashews paste
  • 1 Bay leaf
  • 2 cloves
  • 2 Cardamom
  • 1 Cinnamon
  • 1 tbsp Kesar soaked in milk
  • 2 Green Chillies slit
  • 1 tbsp Mustard oil
  • 1 tbsp Desi Ghee
  • 1-2 tsp Salt or as per taste
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Instructions
 

  • Marinate the chicken with onion paste, ginger garlic paste, curd and salt.
  • Heat mustard oil and ghee together in a kadhai.
  • Add bay leaf, elaichi, cloves and cinnamon, followed by onion.
  • Saute the onions till golden brown. Now add the marinated chicken and stir.
  • Cook till half done. Then add the powdered masalas.
  • Cook further till almost done and then add the cashew nut paste. Cook till done.
  • Add water for gravy, bring upto boil. Add kesar in mill and slit green chillies.Check for salt and serve.
Explore Recipes by Tags chicken recipesregional recipes

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5 from 2 votes

Recipe Nutrition

Calories: 287kcal | Carbohydrates: 11g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 721mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg
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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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  1. Absolutely love Bangla cuisine…..Esp the mustard oil flavor…Will try this one with paneer or Soyabean substitution….Sreemoyee…Love all ur recipes very much.5 stars

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