Teekha Murgh (Spicy Chicken)

Ingredients

Boneless chicken – 500 gm

Onion – 2

Tomato – 2

Nigella seed – 1 tsp

Fennel seed – 1 tsp

Cumin powder – 1 tsp

Ginger crushed – 2 tsp

Garlic crushed – 2 tsp

Green chilli – 2

Few curry leaves

Tomato paste – 2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1 tsp

Salt as per taste

Coriander and mint leaves
for garnishing

Method

Heat oil in a pan, and add
curry leaves. Fry it for few minutes. Remove, crush it and keep aside.  In the same oil, add fennel seed and nigella
seed and fry till it releases its flavor.

Then add onions and stir fry
till golden brown in color. Add ginger, garlic and green chillies and stir fry
till the raw smell goes. Add chopped tomatoes and cook till it is completely
mashed up. Add boneless chicken and cover and cook for 2 minutes on a low
flame’.  Add a cup of water and then
again cover and cover for another ten minutes on a medium flame till the
chicken becomes soft and tender.  Garnish
with crushed curry leaves and coriander and mint leaves. Serve hot with rice or
roti.

Amritsari Murgh Makhani

Ingredients

For marinating chicken

Chicken -300 gms

Yoghurt – 2 tbl.sp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Salt as per taste

For the gravy

Onion – 1 big

Ginger garlic paste – 1 tsp

Tomato puree – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Red chillli powder – 1 tsp

Turmeric powder – ½ tsp

Milk – 3 to 4 tbl.sp

Green chillies – 2 slit

Salt as per taste

Coriander leaves and fresh cream for garnishing

Method

Marinate the chicken with the given ingredients and keep it aside for an hour.

Take a pan and heat about 1 tbl.sp of butter, add these marinated chicken, stir and cover it and leave it to cook till it becomes soft and tender.

In another pan, heat 1 tbl. Of ghee or butter, add onion and stir fry till it becomes light brown in color.

Add ginger garlic paste and sauté till the raw smell goes. Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Stir fry for few seconds and then add tomato puree and milk. Fry till masala seprates from oil.

Add cooked chicken, green chilli, mix well and leave it to simmer on a low flame for 7 to 8 minutes.

Garnish with coriander leaves and fresh cream and serve hot with roti or paratha.

Murgh Saagwala

Ingredients

Chicken pieces – 250 gm

Onion – 2

Ginger garlic paste – 2 tsp

Tomato – 3 small

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Few spinach leaves chopped finely

Red chilli powder and salt as per taste

Method

Heat oil in a pan, add chopped onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes, then add chopped tomatoes, coriander powder, cumin powder, turmeric powder, garam masala and salt. Stir fry for 2 minutes and then add chicken pieces, stir fry till oil separates from masala. Add a cup of water and cook on a low flame till chicken becomes soft and tender.

Add chopped spinach leaves and cook for 2 to 3 minutes.

Remove from fire and serve hot with roti. Naan or paratha.

Murgh – E-Shahjahani

Ingredients

Chicken – 1 washed and dried

Paste of onion – 100 gm

Yoghurt – 2 cup

Egg – 2

Fried slices of almonds and raisins

Bay leaf – 3

Ghee/butter – 100gm

Saffron soaked in milk

Make a paste of

Ginger – 25 gm

Garlic flakes – 8

Green chilli – 6

Cloves – 5

Cinnamon – 1 inch piece

Cardamom – 3

Cumin seed – 1 tsp

Method

Make a paste of all the ingredients given.

Boil eggs and make thick round slices of it.

Heat oil in a pan and add bay leaf and then add paste of onion and fry till raw smell goes. Then add yoghurt and stir fry for 2 to 3 minutes.

Prick whole chicken with a fork and rub this onion and yoghurt paste on it and leave it to marinate for 4 to 5 hours.

Heat ghee/butter, add bay leaf, fry the grinded  masala and then add the whole marinated chicken and stir fry till it changes its color and then leave it to cook on a slow flame till the chicken is cooked.

While serving, decorate with slices of boiled eggs and fried almonds and raisins and sprinkle saffron soaked in milk.

Murgh Cream Masala

Ingredients

Chicken -1 kg

Onions – 3

Bayleaf – 2

Ginger and garlic paste – 2 tsp

Roast and Make a powder of

Cumin seed – ½ tsp

Poppy seed – ½ tsp

Coriander seed – 1 tbl.sp

Peppercorn- 8

Garam masala – 1 tsp

Ghee/butter – 100 gm

Nutmeg powder – ½ tsp

Kasuri methi – 2 tbl.sp

Fresh cream – 1 cup

Cashewnut paste – 2 tbl.sp

Coriander leaves

Fresh cream – 200 ml

Green chilli and salt as per taste

Method

Clean, wash and cut chicken into medium pieces.

Roast the whole masala and grind it to a fine paste.

Make a paste of green chilli.

Heat oil in a pan and fry onions till golden brown in colour.

Then add ginger garlic paste and sauté for a minute till the raw smell goes.

Then add chicken pieces and stir fry for 2 to 3 minutes and then add the roasted masala, salt, and bay leaf , cashewnut paste, green chilli paste, kasuri methi and then again stir fry for few minutes till the oil seprates from the masala.

Add cream, mix it well, add half cup of water and cook till the gravy becomes thick.

Sprinkle garam masala and nutmeg powder and cover and leave it to simmer on a low flame for 5-6 minutes till it becomes thick.

Garnish with coriander leaves and cream on top and serve hot with roti or rice.

Fauji Murgh mughlai

Ingredients

Chicken – 1

Liver – ½ kg

Onion – 100 gm

Yoghurt – 1 cup

Coriander seed – 2 tsp

Red chilli – 4

Garlic flakes – 10

Ginger – 1 inch piece

Salt as per taste

Ghee/butter – 50 gms

Method

Make a paste of ginger, garlic, red chilli, and coriander seed.

Clean, wash and cut the chicken pieces. Cut liver into medium pieces.

Heat oil in a pan, and fry onions till golden brown in color.

Add half of the grounded paste and liver pieces and stir fry.

After one minute, add chicken pieces, stir fry, add little water and cover and leave it to cook for few minutes.

When the chicken and liver pieces are cooked and the gravy becomes thick, add yoghurt and the remaining masala and stir fry. Add little water if needed and cook on a slow flame.

When the chicken is cooked, remove from fire. and keep on live charcoal and also cover the lid with burnt coal.

Serve hot with parathas.

Murgh Nurjehani

Ingredients

Chicken – 1

Onion – 3

Garlic – 8

Ginger – 1 small piece

Green chilli - 4

Ghee/butter – 5 tbl.sp

Yoghurt – 2 cup

Almonds – 12

Rasins – 12

Black cardamom – 3

Cloves – 4

Cinnamon – 1 inch piece

Cumin seed – 1 tsp

Saffron soaked in milk

Salt as per taste

Method

First make a thick paste of ginger, garlic, green chilli, cloves, cinnamon, cardamom and cumin seed.

Mix it with salt and yoghurt and rub it over the chicken and leave it to marinate for 3 to 4 hours.

Fry almonds and raisins in ghee/butter.

Boil the eggs and make thick round slices of it.

Heat oil in a pan, and fry onions till golden brown in color. Then add chicken along with the marinated masala and cook on a low flame.

Add saffron soaked in milk and fry the chicken till it turns brown. When done,  Remove the chicken in a dish, add sliced boiled eggs, fried almonds and raisins and serve hot with rice, naan or paratha.

. Shahjani Murgh Musallam

Ingredients

Chicken – ½ kg

Onion – 2

Ginger garlic paste – 2 tsp

Cumin seed – 1 tsp

Corriader powder – 1 tbl.sp

Poppy seed – 1 tsp

Fenugreek seed – ½ tsp

Cloves - 3

Mace (javitri) – ½ tsp

Fresh cream – 1 cup

Cashewnut soaked in water and then grounded – 18 to 20

Garam masala – ½ tsp

Cardamom powder – ½ tsp

Salt and red chilli powder as per taste

Method

Powder cumin seed, poppy seed and fenugreek seed and keep aside.

Heat oil in a pan, and fry onions till golden brown in color and then add ginger garlic paste and sauté for few minutes till the raw smell goes.

Add chicken pieces, powdered masala, coriander powder, mace, garam masala and salt and stir fry for few minutes. Add water and cook till the chicken becomes tender and the gravy becomes thick.

Add cream, cashew nut paste and sprinkle cardamom powder. Mix well. Cook for a minute and then turn off the stove.

In a small bowl take red hot charcoal piece and place it inside the pan, put cloves in the hot charcoal and cover it and leave for 5 minutes. The smoke will give a nice and special flavor to the curry. Serve hot with naan or tandoori roti.

Murgh DO Pyaza

Ingredients

Whole Chicken –1

Onion – 1 kg

Potato - 3

Ghee/butter – 500 gm

Make a paste of

Ginger garlic paste –1 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

 Freshly grated coconut – 250 gm

 Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Method

Wash chicken and cut in the centre . Make a paste of all the masala given and stuffed it inside the chicken,

Tie it with a thread.

Slice onions and cut each potato into four pieces.

Heat ghee/butter in a pan and spread onion and potato on it. Keep the whole chicken on it and cover it tightly. You can even seal it with wheat flour dough.

Cook on a slow flame for one hour and serve hot.

Shahi Murgh

Ingredients

Whole Chicken –1

Onion – 4

Ghee/butter – 250 gm

Bay leaf – 1

Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Make a paste of

Ginger garlic paste –2 tsp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

Method

Cut chicken into medium size pieces.  Fry onion till golden brown and  remove. In the same oil, add chicken pieces and fry them till are half cooked. Add powdered masala, salt,  bayleaf, peppercorns, cloves and cinnamon and fry them till oil separates from the masala. Add one cup water and leave it to simmer for 10 to 15 minutes on a slow flame. Sprinkle lemon juice and serve hot

Murgh Musallam - 3

Ingredients

Whole Chicken – 1

Onion - 2

Garlic flakes – 15 to 16

Ginger – 50 gm

Coriander seed – 1 tbl.sp

Mace – 1 small piece

Nutmeg powder – 1 /2 tsp

Cloves – 10

Pepper corns – 5to 6

Yoghurt – 250 gm

Freshly grated coconut – 2 tbl.sp

Salt, green chilli  and red chilli powder as per taste

Method

Wash the whole chicken and dry it. Grind the whole masala into a fine paste, and mix with yoghurt. Make a paste of onion, ginger, garlic, green chilli, red chilli , coconut and salt. Add it to yoghurt. Apply this masla on the chicken from both inside and outside and tie it with a thread. Leave it to marinate.

Heat ghee in a pan about 250 gm and add this marinated chicken and cook on a low flame turning at regular intervals. Add little water and cover and cook till the chicken is done.