Mushidabadi murgi | How to make Mushidabadi murgi

1 review
Rate It!
BySreemoyee Bhattacharjee
Created on 5th Jun 2017
  • Mushidabadi murgi, How to make Mushidabadi murgi

About Mushidabadi murgi

This recipe is from bangladesh, a different and delicious red chicken curry. No artificial color added

Mushidabadi murgi is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of West Bengal cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Mushidabadi murgi at your home. Mushidabadi murgi by Sreemoyee Bhattacharjee will help you to prepare the perfect Mushidabadi murgi at your home. You don't need any extra effort or time to prepare this. It just needs 20 minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Mushidabadi murgi.

  • Prep Time20mins
  • Cook Time60mins
  • Serves4People
Mushidabadi murgi

Ingredients to make Mushidabadi murgi

  • Chicken - 500 gm
  • Onion (chopped) - 1
  • Onion paste - 1/2 cup
  • ginger garlic paste - 1 tbsp
  • Curd - 4 tbsp
  • Kashmiri Red chilly powder - 2 tsp
  • Coriander powder - 1 tsp
  • Sauf (fennel) powder - 1/2 tsp
  • Cashew nut paste - 3 tbsp
  • Bay leaf - 1
  • Cloves - 2
  • Elaichi - 2
  • Cinnamon - 1
  • Kesar in milk - 1 tbsp
  • Green chillies (slit) - 2
  • Mustard oil
  • ghee
  • Salt

How to make Mushidabadi murgi

  1. 1. Marinate the chicken with onion paste , ginger garlic paste, curd and salt.
  2. 2. Heat mustard oil and ghee together in a kadhai.
  3. 3. Add bay leaf, elaichi, cloves and cinnamon, followed by onion.
  4. 4. Saute the onions till golden brown. Now add the marinated chicken and stir.
  5. 5. Cook till half done. Then add the powdered masalas.
  6. 6. Cook further till almost done and then add the cashew nut paste. Cook till done.
  7. 7. Add water for gravy, bring upto boil. Add kesar in milk and slit green chillies.Check for salt and serve.

Reviews for Mushidabadi murgi (1)

Milli Garg2 months ago
Mouth - Watering...
Reply