How to make Mahi Murgh -

Chicken cooked with khus khus, peanuts, tamarind pulp and jaggery.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Indian

Course : Main Course Chicken

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Mahi Murgh

Mahi Murgh Recipe Card

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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 : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Mahi Murgh Recipe

  • Boneless chicken cut into 1 inch pieces 500 grams

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Raw peanuts 2 tablespoons

  • Sesame seeds (black) 2 tablespoons

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Desiccated coconut 1 tablespoon

  • Oil 3 tablespoons

  • Onions finely chopped 3 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Water 1 1/2 cups

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Salt to taste

  • Tamarind pulp 4 teaspoon

  • Jaggery (gur) grated 1 tablespoon

Method

Step 1

Dry roast coriander seeds and cumin seeds in a non stick pan. Add peanuts, sesame seeds, poppy seeds and roast till fragrant. Add desiccated coconut and roast for 1 minute more. Heat oil in another non stick pan, add onions and sauté till lightly browned. Add ginger and garlic pastes and sauté.

Step 2

Cool the roasted spices slightly and grind to a smooth paste with ½ cup water. When the onion-garlic-ginger mixture browns, add chicken, turmeric powder, red chilli powder and salt and mix well. Add the ground masala and 1 cup water. Mix well. Add tamarind pulp, jaggery and mix well. Cover and cook till the chicken is completely cooked. Serve hot.

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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 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.