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
You can also find more Main Course Chicken recipes like Country Captain Chicken Punjabi Chicken Jardaloo Salli Marghi Braised Bean Sprouts Chicken
Murgh Sabz Resham Recipe Card
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.
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
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.
Nutrition Info
Calories : 1169 Kcal
Carbohydrates : 105.2 gm
Protein : 40 gm
Fat : 65.4 gm
Other : 13.8 gm
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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.
