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Murshidabadi Murgi
Sreemoyee Bhattacharjee
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 Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Served As
Dinner
Recipe Cuisine Type
Bengali
Servings
4
Calories
287
kcal
Equipment
Induction Cookware Set - Granite Black Nonstick Pots and Pans Set
Glass Oil Bottle Dispenser
Stainless Steel Garlic Mincer Crusher
Portable Blender, Personal Size Blender for Shakes and Smoothies
Ingredients
1x
2x
3x
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
Cashew nut
paste
1
Bay leaf
2
cloves
2
Elaichi
1
Cinnamon
1
tbsp
Kesar
soaked in milk
2
Green chili
slit
1
tbsp
Mustard oil
1
tbsp
Ghee
1-2
tsp
Salt
or as per taste
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.
Nutrition
Calories:
287
kcal
Carbohydrates:
11
g
Protein:
15
g
Fat:
21
g
Saturated Fat:
6
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
9
g
Trans Fat:
0.1
g
Cholesterol:
55
mg
Sodium:
721
mg
Potassium:
287
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
389
IU
Vitamin C:
8
mg
Calcium:
63
mg
Iron:
2
mg
Keyword
chicken recipe, regional recipe
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