Murgh Sabz Resham Recipe - Wholesome with garden vegetables and spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts(हड्डी रहित चिकन ब्रेस्ट), Onion(प्याज़ )

Cuisine : Hyderabadi

Course : Main Course_Chicken

Murgh Sabz Resham

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Sabz Resham checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Chicken Pasanda , Cuban Spiced Chicken with Pineapple Salsa . You can also find more Main Course_Chicken recipes like Tangy Chicken, Dal Kababi, Chicken Kofta, Chicken Laksa. Or try out these recipes from Hyderabadi Cuisine like Ambyacha Sheera, Murgh Tangdi Malai, Murg Achaari, Bhuna Gosht.

Murgh Sabz Resham Recipe - How to make Murgh Sabz Resham

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients

  • Boneless chicken breasts skinned3

  • Onion 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.

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