Murgh Junagadhi Recipe

Preparation Time
Difficulty Moderately easy
Occasion Dinner Party, Bonefire Party, General
Recipe Type Curry, Lunch
Cuisine South Indian

Murgh Junagadhi

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Chickenken 1 kilogram 1650 35 8.5
Cashew Nut 3 tablespoon 247.95 19.8
Chili powder 2 teaspoon 3.54 70.72
Turmeric Powder 1 teaspoon 14.3
Coriander Powder 3 teaspoon 17.34 0.15
Coconut 1 cup 280 26.8
Oil 4 tablespoon 967.68 136
Clove 6 nos 9.9 0.6
Cardamom 6 nos 1584 26.4
Bay Leaf 2 teaspoon 4
Onion 1.05 cup 67.2 0.17
4845.91 315.64 8.5

Preparation Method

  1. 1 Skin the Chicken and cut into joints.
  2. 2 Soak Cashew Nut nuts in Hot Water for 30 minutes.
  3. 3 Drain and grind with all the powders and Coconut to a smooth paste.
  4. 4 Heat Ghee or Oil and add Clove, Cardamom and Bay Leaf.
  5. 5 Add Onion and fry Till golden brown. Add the ground paste and fry well.
  6. 6 Add Chicken and about 2 cups of Water. Add Salt to taste.
  7. 7 Simmer Till the Chicken is cooked.
  8. 8 Serve hot with pulao, steamed Rice or roti.
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