Murgh Sabz Resham Recipe - 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 Moroccon Tagine, Chicken Biryani, Stir Fried Chicken with Bok Choy, Moroccan Chicken. Or try out these recipes from Indian Cuisine like Suji Aur Badam Ka Halwa, Beetroot And Mustard Pulao, Fried Baingan, Mango Paneer.

Murgh Sabz Resham Recipe Card

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Murgh Sabz Resham

  • 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

Method

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.

How to make Murgh Sabz Resham

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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