Murg Gulbahar

Recipe by
Total Time:
2 hours 35 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Hard

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  • 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

  • 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.
  • Serve hot.