2 hours 35 minutes
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400 g - boneless
(cut into cubes, pricked)
1.5 tsp - salt
1 tsp -
1 tsp -
1/2 cup - hung yogurt
1 tbsp - clarified
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
a few rose petals
How to Make Murg Gulbahar
Mix chicken with salt, green chilli paste, ginger paste and yogurt.
Marinate and keep in the refrigerator for 2 hours.
Soak and grind the almonds and melon seeds into a paste and keep aside.
Grind the thandai mixture to a paste, strain and add enough water to prepare 1.5 cups of liquid.
Add the almond-melon seed paste to the thandai mixture and keep aside.
Put clarified butter in a dish, cover and cook at high for 1 min.
Lift the chicken from the marinade, mix it with the clarified butter, cover and cook at HIGH for 5 minutes, stirring once.
Mix the rest of the marinade with black pepper powder and 1 tbsp of the almond-melon-thandai mixture.
Cover and cook at high for 5 minutes.
Mix the rest of the almond-melon-thandai mixture, check seasoning, cover and cook at 70% for 10 minutes.
Garnish with cardamoms, almond slivers and rose petals.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.