Expand menu
Expand menu

Murg Khurchan

bookmark-iconshare-icon
Time30 Min
DifficultyIntermediate
Serves1

Murg Khurchan is a long-lost dish that is seldom seen across Indian kitchen and restaurants due to the skill and amount of work that goes into preparing it. When you go through the Murg Khurchan Description you will soon realize this is a dish for the experienced or even considered a challenge for the budding experts to get it right. There are no known origins to the Murg Khurchan Recipe and it is ... widely thought that it may have been created by restaurateurs who often had to save the meat of leftover tandooris from the day. There are only a few restaurants that serve this dish so the easiest way to enjoy it would be to Prepare Murg Khurchan at Home. The Murg Khurchan Ingredients are surprisingly simple for a dish of its calibre and can be found in most Indian kitchens. The trick to getting it perfect according to the experts is to use an iron tawa and repeated sautéing to its limit without burning the concentrate. This Murg Khurchan Recipe is not like the average gravy-rich chicken dishes but has a thick consistency with strong flavours that still goes well with chappatis and rotis or as a side dish with any main such as biryani. Murg Khurchan is best made on a relaxed weekend when you have plenty of time to experiment with this rare dish or you are looking to impress your family and friends with your culinary skills. Prepared carefully with plenty of patience you can serve a meal that your guests will talk about for years to come.

Nutrition Info. (per serving)

ProteinFatCarbsFibre254 Cal254 Cal254 Cal254 Cal
  • 24gProtein
  • 11gFat
  • 12gCarbs
  • 6gFibre

Ingredients

Poultry

Chicken Bones

Chicken Bones

1 unit

Chicken Breasts

Chicken Breasts

1 unit

Fruits & Vegetables

Onion

Onion

0.5 cups

Ginger

Ginger

1 small piece

Coriander W/o Roots

Coriander W/o Roots

2 tablespoons

Tomato

Tomato

0.25 cups

Capsicum Green-regular

Capsicum Green-regular

1 large piece

Dry Grocery

Refined Oil

Refined Oil

1.75 teaspoons

Salt

Salt

1 teaspoon

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

1 pinch

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

1 unit

Watermelon Seeds

Watermelon Seeds

0.5 teaspoons

Black Cardamom

Black Cardamom

1 unit

Bay Leaf

Bay Leaf

0.5 leafs

Red Chilli Powder

Red Chilli Powder

0.5 teaspoons

Coriander Powder

Coriander Powder

1 pinch

Chat Masala

Chat Masala

1 pinch

Fennel Powder

Fennel Powder

1 pinch

Honey

Honey

0.25 teaspoons

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1.25 teaspoons

Tomato Puree

Tomato Puree

2 tablespoons

Other

Garlic

Garlic

1 piece

Water

Water

0.25 glasss

Jeera Powder

Jeera Powder

1 pinch

Coriander Leaves

Coriander Leaves

3 leafs

Directions
1
In a heavy bottom vessel, add Water, Chicken Bone and boil. Remove the chicken and wash it well.
2
In a heavy bottom vessel, add Water, boiled Bone, Onion, Garlic, Ginger, Coriander Stem and boil for 3 hrs.
3
Strain the liquid to a bowl and set aside for later use.
4
Heat Oil in a pan. Add Ginger Garlic Paste and saute.
5
Add chopped Onion, Salt and saute till golden brown.
6
Add Turmeric Powder, Red Chilli Powder and cook it for a minute.
7
Add chopped Tomatoes and cook till mushy and gravy become thick. Keep aside.
8
In a heavy bottom vessel, add Water, Cashew, Magaz and bring to boil. Stain it and keep aside.
9
Heat Oil in a pan. Add Cardamom, Bayleaf and saute.
10
Add sliced Onions and saute.
11
Add boiled Cashew, Magaz and saute.
12
Add Water and boil for 1 hr in slow flame.
13
In a blender, add the above boiled Cashew, Magaz and make a paste. Keep aside.
14
In a bowl, add julienne Chicken, Salt, Red Chilli Powder, Turmeric Powder, Ginger Garlic Paste and toss it well. Keep aside from marination.
15
In a baking tray, put the marinated Chicken and place it in an oven for roasting at 180 degrees for 5 mins. Keep aside.
16
Heat Oil in pan. Add julienne Green Pepper and saute.
17
Remove it to a bowl and set aside.
18
In the same pan, add Ginger Garlic Paste and saute till golden brown.
19
Add Onion Tomato Masala and saute for some time.
20
Add Chilli Powder, Coriander Powder, Cumin Powder, Salt, Chat Masala, Fennel Powder, Turmeric Powder and saute.
21
Add Tomato Puree and Cashew Magaz Paste and cook for some time.
22
Add sauteed Green Pepper with Onion, julienned Tomato and saute.
23
Add baked Chicken and cook.
24
Add Chicken Stock and cook for some time.
25
Add Honey and cook.
26
Remove it to a bowl and garnish with chopped Coriander.

Success!

We hope you had fun making it! Enjoy the meal.

Top Searches

Fitness

Cult Gyms In India