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Recipes >> Shireen Anwar Recipes > Shimla Murgh Makhani by Shireen Anwar

Shimla Murgh Makhani

Shimla Murgh Makhani
Prep Time
10 Mins
Cook Time

45 - 50 Mins
Serves

4 - 6
As the title of recipe Shimla Murgh Makhani suggest this dish is a delicious combination of capsicum, butter and mainly chicken. You can have it dinner as well as in lunch. Do confer it an attempt for your own good.
Viewed: 16002
Source:  Chef Shireen Anwar
4 Ratings
2 out of 5 stars
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Ingredients

  • Chicken 1 kg (16 pieces)
  • Oil ¼ cup
  • Butter 4 ounce
  • Coriander seeds 2 tsp (coarsely crushed)
  • Onion 2 (chopped)
  • Salt 1 ½ tsp leveled
  • Black pepper ½ tsp
  • Chili powder 1 tsp
  • Allspice 1 tsp
  • Turmeric ¼ tsp
  • Khatai powder ½ tsp
  • Green chilies 4 (chopped)
  • Coriander leaves 4 tbsp (chopped)
  • Capsicum 1 (large, chopped)
  • For Lentils Tomato Paste:
  • Water 3 cups
  • Salt 1 tsp
  • Gram lentil 4 tbsp
  • Tomatoes 4 (chopped)
  • Cumin seeds 2 tsp
  • Milk 1 cup

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Cooking Directions

  1. For Paste: Boil water with salt.

  2. Add gram lentil, cook covered for 20 minutes till lentils soft.

  3. Add chopped tomatoes in the boiling lentils.

  4. Cook covered for 10 minutes.

  5. Remove and blend mixture with milk and cumin.

  6. Keep aside.

  7. For Chicken: Heat butter and oil in a pan.

  8. Fry coriander for 1 minute.

  9. Add chopped onion fry till light golden.

  10. Add blended daal paste and cook for 2 minutes.

  11. Add in salt, pepper, chili powder, allspice, turmeric and khatai powder, fry well.

  12. Add chicken, fry for 10 minutes.

  13. Then add 1 ½ cup water, cook covered for 15 minutes till chicken tender and thick gravy left.

  14. Lastly add capsicum, green chilies, chopped coriander and remove.

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Comments posted by users for Shimla Murgh Makhani recipe:

  1. Fantastic!!

    on Nov 2 2015 12:57AM Report Abuse ANWAR

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