Murgh Jugalbandi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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