Ingredients

• 8 - chicken breasts
• For the filling:
• 1 cup - chicken, minced
• 6 tbsp - oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - curry leaves
• 1/2 tsp - salt
• 1/2 tsp - red chilli powder
• 1/2 tsp - garam masala
• 2 tsp - coconut, fresh, grated
• Oil for frying
• For the curry:
• 4 tsp - oil
• 1 tsp - cumin seeds
• 2 tsp - ginger garlic paste
• Salt to taste
• 1/3 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - coriander powder
• 3.5 tbsp - yogurt, whisked
• 3.5 tbsp - tomato puree
• 3.5 tbsp - brown onion paste
• 1 cup - water
• 1 - tomato, diced
• 3/4 tsp - green peppercorns

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.