How to make Bharwan Pistewala Murgh -
Stuffed chicken breasts baked and served with a rich pistachio and cream gravy .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chicken (चिकन), Pistachios (पिस्ते )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Bharwan Pistewala Murgh checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Kadai Chicken Chicken Wings in Soya Sauce Chicken Kofta In Walnut Gravy Chicken Mince Bake
Bharwan Pistewala Murgh Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bharwan Pistewala Murgh Recipe
Chicken 2
Pistachios 10-12
Lemon juice 1 tablespoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Salt to taste
White pepper powder to taste
Chicken mince 1/2 cup
Egg 1
Garam masala powder 1/2 teaspoon
Oil for basting
Pistachios 1/2 cup
Onions chopped 3 medium
Green chilli paste 2 tablespoons
Cloves 6-8
Oil 3 tablespoons
Cinnamon 1 inch stick
Green cardamom powder 1 tablespoon
Salt to taste
Yogurt 1/4 cup
Cream 1/2 cup
Garam masala powder 1/2 teaspoon
Method
Step 1
For stuffed chicken, clean and slit open chicken breasts. Wash and pat dry. Further halve each piece. Apply lemon juice, one tablespoon of ginger-garlic paste to the chicken breast pieces. Sprinkle some white pepper powder and salt.
Step 2
Keep aside for twenty minutes, preferably in the refrigerator. Blanch pistachios in half a cup of hot water for five minutes. Drain, peel and cut into thin slivers. Mix pistachios and chicken mince, adding a little beaten egg to bind. Add garam masala powder, white pepper powder and salt to taste.
Step 3
Blend well and divide into eight equal balls. Place each ball on a piece of chicken breast and roll tightly into a conical shape. Baste with a little oil and place under a hot grill to cook or bake in a moderately hot oven (180 º C) till done.
Step 4
To prepare gravy, first boil pistachios for ten minutes. When cool, peel. Slice eight to ten pistachios and keep aside for garnishing. Grind remaining into a smooth paste in a blender. Boil onion pieces in half a cup of water for five minutes. Drain and g
Step 5
Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink. Add the remaining ginger-garlic paste, green chilli paste, pista
Step 6
To serve, slice the chicken rolls and place them on a platter, pour the gravy over and garnish with sliced pistachios.
Nutrition Info
Calories : 569.3 Kcal
Carbohydrates : 11.815 gm
Protein : 59.11 gm
Fat : 37.97 gm
Other : 1.285
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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 www.sanjeevkapoor.com 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.
