Wednesday, April 6, 2011

Noorjahani Murg

Serving - 4
Cooking time- 30 min


800 grams chicken
1 inch ginger
8 garlic flakes
4 green chillies
4 cloves
1 inch cinnamon stick
3 black cardamoms
1 teaspoon aniseed (saunf)
2 cups curd (whisked)
6 tablespoons ghee
4 bay leaves
3 medium onions(Chopped)
Salt to taste
6-7 strands of saffron soaked in 2 tablespoons of lukewarm milk
4 boiled eggs (peeled and quartered)
2 -3 almonds,cashew nuts and raisins
Few chopped coriander leaves


Grind ginger, garlic, green chillies, cloves, cinnamon, cardamoms and aniseeds to a fine paste with a little water to a smooth paste.
Prick the chicken well with a fork.
Mix the curd with the ground spices and rub it over the chicken.
Keep it in a refrigerator to marinate for three to four hours .
(If u are n a hurry,then at least marinate it for 1 hr)
Heat the ghee in a deep non stick pan and add the bay leaves and sauté for half a minute.
Add onions and let them brown well. Add the chicken along with marinade and mix well.
Cook on medium heat till nearly done.
Add salt and saffron milk and cook till the masala begins to coat the chicken and it is well browned.
Transfer the chicken into a serving bowl and garnish with boiled eggs,fried dryfruits,coriander leaves and onions..
Serve hot with roti/paratha/rice/poori.

Note:- A variation to this recipe is, we can also prepare this with coconut milk and cream instead of using curd.


  1. emitika post karani please .... khai baku kiye deba mote .. check in

  2. ha ha...nije kariki khaideuna...:P

  3. Dear Mugdha
    I am just reading what I missed. I like this recipe and the spicing particularly Pana mauri use looks great ,
    bhala thiba


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