How to make Murg Benarasi Bhida -

Chicken marinated with spices,cashewnuts and betel leaves puree.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Hung Yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Uttar Pradesh

Course : Snacks and Starters

For more recipes related to Murg Benarasi Bhida checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Farali Chiwda Salmon Mousse in Parmesan Tacos Lemon Cream Scones Chicken Fingers

Murg Benarasi Bhida

Murg Benarasi Bhida 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 : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murg Benarasi Bhida Recipe

  • Boneless Chicken 500 grams

  • Hung Yogurt 1 large

  • Tomatoes 2 medium

  • Ginger 1/2 inch piece

  • Garlic 5 cloves

  • Green chillies 3

  • Cashewnuts 15

  • Paan leaves 1-2

  • Salt to taste

  • Kashmiri red chillies powder 2 teaspoon

  • Lemon juice 2 tablespoons

  • Hung yogurt 3/4 cup

  • Garam masala powder 1 teaspoon

  • Rose water 1 teaspoon

  • Kewra water 1 teaspoon

  • Oil 1 tablespoon

  • Butter for basting

  • For Serving

  • Paan leaves 8

  • Onion sliced thinly for accompainment

  • Lemon cut into wedges for garnish


Step 1

Clean and wash boneless chicken and wipe it dry. Cut into one inch sized cubes.

Step 2

Peel, wash and cut onion into one inch sized cubes. Wash, halve, de-seed and cut tomatoes into one inch sized cubes.

Step 3

Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to a fine paste.

Step 4

Soak cashewnuts in one cup of warm water for fifteen minutes. Drain and grind to a fine paste.

Step 5

Wash betel leaves and make a puree of two of them. Soak wooden skewers in water.

Step 6

Take boneless chicken pieces in a bowl. Add salt, red chilli powder, lemon juice and marinate for fifteen minutes.

Step 7

Add hung yogurt, ginger-garlic paste-green chilli paste to the chicken and mix well.

Step 8

Add betel leaves puree, cashewnut paste, garam masala powder, rose water and kewra water. Add onion and tomato pieces and mix everything together well.

Step 9

Keep aside for half an hour. Take wooden skewers which have been soaked in water for some time.

Step 10

Pierce onion cube, chicken cube, tomato cube in that order thrice onto a skewer. Similarly prepare other skewers. Heat a griddle plate.

Step 11

Add a little oil and place the skewers on it.Meanwhile arrange the remaining betel leaves on a serving plate.

Step 12

Place some fresh laccha and lemon wedges on them. Turn the skewers and baste with butter at regular intervals.

Step 13

When the chicken cubes are well done, remove onto the betel leaves on the plate and 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 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.