How to make Murgh Sabz Resham - Wholesome with garden vegetables and spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bonless Chicken, Green capsicum (हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course Chicken

Murgh Sabz Resham

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Chicken recipes like Lahori Chicken, Scallion Cheesy Chicken, Koyla Butter Chicken, Methi Malai Chicken Keema.

Murgh Sabz Resham Recipe Card

Murgh Sabz Resham

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Sabz Resham Recipe

  • Bonless Chicken skinned 3

  • Green capsicum 2 medium

  • Tomatoes 2 medium

  • Green capsicums 2 medium

  • Ginger 2 inch pieces

  • Garlic 6-8 cloves

  • Green chillies 2

  • Oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves 1/4 cup


Step 1

Clean, wash and cut chicken breasts into finger sized pieces. Peel, halve and cut onions into thick slices.

Step 2

Separate the different layers of onion. Wash, halve, remove seeds and cut tomatoes and capsicums into long strips of half-centimeter width.

Step 3

Peel and cut ginger into juliennes. Peel and finely chop garlic. Wash, remove stem and slit green chillies into two. Wash and finely chop fresh coriander leaves.

Step 4

Heat oil in a non-stick pan and add cumin seeds. When they start to change colour, add mustard seeds and curry leaves. Cook on high heat till mustard seeds start to crackle.

Step 5

Add chopped garlic and slit green chillies. Stir-fry briefly and add onions. Cook on medium heat for half a minute, stirring frequently.

Step 6

Add chicken pieces and continue to cook on medium heat for five minutes, stirring occasionally. Add turmeric powder, red chilli powder and salt. Mix well. Add capsicum and ginger juliennes.

Step 7

Cook on medium heat for two minutes, stirring occasionally. Sprinkle garam masala powder and lemon juice. Mix well and add tomatoes. Reduce heat and continue to cook further for two minutes.

Step 8

Serve hot, garnished with chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.