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Murg Gulbahar Recipe

Murg Gulbahar is a popular Indian Main
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Preparation Time :
2 hours
Servings :
Serves 2
Rated 5 based on 100 votes


  • 400 g - boneless Chicken (cut into cubes, pricked)
  • 1.5 tsp - salt
  • 1 tsp - Green chilli paste
  • 1 tsp - Ginger paste
  • 1/2 cup - hung yogurt
  • 1 tbsp - clarified Butter
  • 10 - Almonds (roasted)
  • 1 tbsp - melon seeds (roasted)
  • 1 tbsp - thandai/sardai mixture (soaked in water for 2-3 hours)
  • 1/2 tsp - black pepper powder
  • For garnishing: 1 tbsp - green Cardamom powder
  • Almonds slivers
  • a few rose petals
  • How to Make Murg Gulbahar:

    1. Mix chicken with salt, green chilli paste, ginger paste and yogurt.
    2. Marinate and keep in the refrigerator for 2 hours.
    3. Soak and grind the almonds and melon seeds into a paste and keep aside.
    4. Grind the thandai mixture to a paste, strain and add enough water to prepare 1.5 cups of liquid.
    5. Add the almond-melon seed paste to the thandai mixture and keep aside.
    6. Put clarified butter in a dish, cover and cook at high for 1 min.
    7. Lift the chicken from the marinade, mix it with the clarified butter, cover and cook at HIGH for 5 minutes, stirring once.
    8. Mix the rest of the marinade with black pepper powder and 1 tbsp of the almond-melon-thandai mixture.
    9. Cover and cook at high for 5 minutes.
    10. Mix the rest of the almond-melon-thandai mixture, check seasoning, cover and cook at 70% for 10 minutes.
    11. Garnish with cardamoms, almond slivers and rose petals.
    12. Serve hot.


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