Murg Bahar Recipe

Cooking Directions

• STEP 1.In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and lemon juice. Mix well.
• STEP 2.Add chicken pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour or overnight in the refrigerator.
• STEP 3.Heat oil in a pan and add chopped onions. Cook until golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute until the raw smell disappears.
• STEP 5.Add tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
• STEP 6.Add marinated chicken pieces along with the marinade. Mix well and cook for 10-15 minutes until the chicken is cooked through.
• STEP 7.Add fresh cream and mix well. Cook for another 2-3 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• For a spicier version, add green chilies or chili flakes to the marinade.
• You can use boneless chicken pieces for a quicker cooking time.
• To make the dish more creamy, add a tablespoon of cashew paste or almond paste to the gravy.

Storage and Serving

• Leftover Murg Bahar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Serve Murg Bahar with steamed rice, naan bread, or roti for a complete meal.