Sabj Murg

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

Rate This Recipe


  • 1.5 kg - chicken, dressed
  • 175 gms - ghee
  • 250 gms - curd
  • 115 gms - khoya, grated
  • 115 gms - fresh coriander leaves chopped
  • 115 gms - green coconut for extracting milk
  • 6 gms - ginger, scraped and ground
  • 6 gms - garlic, ground
  • 30 gms - almonds, blanched and cut into thick slices
  • 15 gms - raisins, cut into halves
  • 20 gms - green chillies whole
  • 12 gms - salt

How to Make Sabj Murg

  • Remove the skin of the chicken. Cut into pieces.
  • Add ginger and garlic to the chicken and marinade for 30 minutes.
  • Prick the green chillies with a fork and keep aside.
  • For extracting coconut milk, first grate the coconut, then grind it finely adding 1 cup of hot water, a little at a time.
  • Squeeze through a muslin.
  • Repeat the process to take out milk to the maximum.
  • Heat the ghee and fry sliced almonds and raisins separately to a golden brown.
  • Add salt, curd and khoya.
  • Cook till the curd dries up.
  • Add green chillies and coriander leaves and stir.
  • Add coconut milk and cook on low fire, stirring regularly.
  • No water to be added.
  • When tender, add almonds and raisins. Put on dum.
  • Remove from fire as soon as the liquid dries up.