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Recipes >> Chicken Recipes > Phaldari Murgh by Pankaj and Jayanandan

Phaldari Murgh

Phaldari Murgh
Prep Time
30 mins + 30 mins
Cook Time

1 hour
Serves

6-8
Phaldari Murgh - A very delicious chicken recipe stuffed with a filling of cheese, grapes and herbs, served in a spicy fruity gravy. A perfect choice for the romantic dinner with your husband.
Viewed: 7098
Source:  Pankaj and Jayanandan in Master Chef on Star Plus TV Channel
1 Ratings
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Ingredients

  • Boneless chicken breasts 8
  • Oil for frying
  • For Marination:
  • Pomegranate juice 2 tbsp
  • Ginger juice 2 tbsp
  • Red chilli powder 1/2 tsp
  • Salt to taste
  • For Filling:
  • Paneer (grated) 150 gm
  • Processed Cheese (grated) 60 gm
  • Seedless Black grapes (quartered) 16
  • Pomegranate seeds 3 tbsp
  • Spring onions (finely chopped) 2 stalk
  • Green chillies (deseeded and finely chopped) 4
  • Cumin 1/2 tsp
  • Salt to taste
  • For Gravy:
  • Ghee 1/4 cup
  • Green cardamom 5
  • Cloves 2
  • Black cardamom 1
  • Cinnamon 1" piece
  • Bay leaf 1
  • Ginger paste 1, 1/4 tsp
  • Red chilli powder 1/2 tsp
  • Melon seed paste 2 tbsp
  • Black grape puree 1 cup
  • Pomegranate juice 1/2 cup
  • Chicken stock 2 cup
  • Salt to taste

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Cooking Directions

  1. Clean the chicken breasts and slit them horizontally to make a pocket.

  2. Mix all the ingredients for the marinade and rub well into the chicken. Keep aside for 30 minutes.

  3. Combine the paneer and cheese with grapes, pomegranate, spring onions and chillies.

  4. Divide mixture into 8 equal portions and stuff marinated chicken breasts with it.

  5. Heat oil in a large frying pan and sear the chicken.

  6. Then cover and cook till done.

  7. Turn the chicken at regular intervals to avoid burning.

  8. Melt ghee in a wok. Add green cardamom, cloves, black cardamom, cinnamon and bay leaf.

  9. Mix red chilli powder with ginger paste and add it to the wok when spices splutter.

  10. Mix in melon seed paste and cook stirring continuously until oil starts floating on surface.

  11. Add grape puree and pomegranate juice and bring to a boil.

  12. Mix in stock, bring to a boil and simmer until the mixture thickens.

  13. Remove from heat and strain the mixture.

  14. Heat the gravy again, add the stuffed chicken breasts and salt.

  15. Simmer for 5 minutes and serve hot.

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