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Recipes >> Chicken Recipes > Murgh Noorjehani by Munawer Latif

Murgh Noorjehani

Murgh Noorjehani
Prep Time
10 Mins
Cook Time

35 - 40 Mins
Serves

4 - 6
Whole chicken is marinated with spices and yogurt then fried in clarified butter. Its granished with boiled egg slices, roasted almonds and raisins. Enjoy with pulao and chutni.
Viewed: 6146
Source:  Chef Munawar Latif Lively Weekends Masala TV Channel
2 Ratings
3 out of 5 stars
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Ingredients

  • Whole chicken 1 kg
  • Ghee 6 tbsp
  • Bay leaves 3
  • Saffron ¼ tbsp (Kesar)
  • Clove 4
  • Cinnamon sticks 2
  • Big cardamoms 3
  • Annie seeds (Saunf) 1 tsp
  • Almonds 5
  • Raisins ½ tbsp
  • Onion 3
  • Garlic 8 cloves
  • Ginger 1 tbsp
  • Plain yogurt 2 cup
  • Green chili 4
  • Egg 2 (boiled)

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Cooking Directions

  1. First grind ginger, garlic, green chilies, cloves, cinnamon sticks, cardamoms, and annie seeds into fine paste.

  2. Now prick the chicken with fork.

  3. Mix yogurt with ground spices paste, rub over the chicken, and leave it for marinating for 1 hour.

  4. Heat the ghee, fry the bay leaves, add onion slices and let them brown well.

  5. Add the marinade chicken. Cook till it is done.

  6. Place the cooked chicken on a platter, garnish with chopped boiled eggs, sauté almonds slices & raisins.

  7. Serve with hot Pulao rice, parathas or naan.

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