Murgh Junagadhi

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Murgh Junagadhi

  • Skin the chicken and cut into joints.
  • Soak cashew nuts in hot water for 30 minutes.
  • Drain and grind with all the powders and coconut to a smooth paste.
  • Heat Ghee or oil and add cloves, cardamoms and bay leaves.
  • Add onion and fry till golden brown. Add the ground paste and fry well.
  • Add chicken and about 2 cups of water. Add salt to taste.
  • Simmer till the chicken is cooked.
  • Serve hot with pulao, steamed rice or Roti.