Recipe for Murgh Noorjehani


  • 1 Chicken
  • 6 tblsp Clarified Butter (Ghee)
  • 4 Bay Leaf (Tej Patta)
  • 1/4 tsp Saffron (Kesar), soaked in lukewarm milk
  • 3 meduim sized Onion (Pyaj)
  • 2 cups beaten Curd (Dahi)
  • 1/2 " Ginger (Adrak)
  • 8 pods Garlic (Lasun)
  • 4 Green Chillies
  • 4 Cloves (Lavang)
  • 1 " Cinnamon (Tuj/Dalchini)
  • 3 Brown Cardamom (Elaichi Moti)
  • 1 tsp Aniseed (Sauf)
  • 2 boiled eggs
  • 2 -3 Almonds Few Sultanas

Cooking Directions

First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
Now prick the chicken well with a fork.

Mix curd with ground spices and rub it over the chicken.
Set it aside and allow the chicken to marinate for 3 - 4 hours.

Heat ghee, fry bay leaves, add onions and let them brown well.

Add the chicken along with marinade.
Cook on medium flame till nearly done.

Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.

Pour the chicken in a dish and top it with silver foil.
Also add chopped boiled eggs, almonds sliced and fried sultanas.

Serev with fried rice, nan and paranthas.

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