Murgh Junagadhi

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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

  • 1 kg - chicken
  • 3 tbsp - cashew nuts
  • 2 tsp - chilli powder
  • 1 tsp - turmeric powder
  • 3 tsp - coriander powder
  • 1 cup - grated coconut
  • 4 tbsp - Ghee or oil
  • 6 cloves
  • 6 cardamom
  • 2 bay leaves
  • 1.5 cup - onion, chopped

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.

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