Murgh Jugalbandi

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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How to Make Murgh Jugalbandi

  • Clean and wash the chicken breasts. Make deep incisions near the bone of the chicken breasts. Keep aside.
  • Heat oil in a pan. Add mustard seeds and curry leaves and saute for a few seconds.
  • Add the mince and cook for about 5-6 mins.
  • Add salt, red chilli powder, garam masala and grated coconut.
  • Stir fry for a few minutes.
  • Remove from heat and keep aside to cool.
  • Stuff the chicken breasts with the prepared mixture.
  • Heat oil in a pan.
  • Add the chicken breasts one at a time and saute till golden brown on both sides.
  • Remove and keep aside.
  • For the curry, heat oil in a pan, add cumin and saute for a few seconds.
  • Add ginger-garlic paste and saute for 1 minutes.
  • Add salt, red chilli powder, turmeric powder and coriander powder.
  • Cook for another minute.
  • Stir in the yogurt and tomato puree.
  • Stir fry on medium heat.
  • Add the brown onion paste and cook till the oil separates.
  • Add water and bring to a boil.
  • Simmer and cook till the curry reduces to three-fourth the original quantity.
  • Add the chicken breasts to the curry and cook for 10-12 mins.
  • Remove from heat.
  • Carefully lift the chicken breasts from the curry and place on a serving platter.
  • Garnish with diced tomato and green peppercorns.