Murg Lajawab

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - chicken, boneless and cubed
  • 5 - cloves
  • 5 - cardamoms
  • 2 tbsp - dhania jeera powder
  • 4 - bay leaves
  • 1 inch piece - cinnamon sticks
  • 1 tbsp - ginger, grated
  • 1 tbsp - garlic, grated
  • 250 g - onions
  • 100 g - butter, khoya and cream
  • 1 tbsp - garam masala
  • 50 g - cashew nuts (powdered)
  • 1/2 cup - coriander leaves, chopped
  • 4 - green chillies
  • 250 g - tomato,(chopped)
  • 50 g - curd
  • 6 - red chillies
  • 1/2 tsp - turmeric powder
  • 2 cups - chicken stock
  • Salt
  • 6 tbsp -ghee

How to Make Murg Lajawab

  • Steam cook the chicken cubes.
  • Grind to a paste onions, garlic and chillies.
  • Heat 6 tbsp of ghee and add the spices.
  • When a nice aroma emanates from the spices, add the ground paste and fry to a golden colour.
  • Add tomatoes, the remaining spices and cashewnuts.
  • When the ghee oozes out, add curd and khoya mixed with chicken stock.
  • Cook to a thick gravy.
  • Heat 50 g butter and fry the chicken cubes nicely, pour in the gravy.
  • When the gravy turns hot, remove from fire.
  • Cover with cream and decorate with chopped coriander leaves.

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