Murg Bahar Recipe

Recipe By Slurrp

Murg Bahar is a flavorful and aromatic Indian chicken dish that is perfect for special occasions or a delicious weeknight meal. The chicken is marinated in a blend of spices, yogurt, and lemon juice, which helps to tenderize the meat and infuse it with incredible flavors. It is then cooked in a rich and creamy tomato-based gravy, along with onions, garlic, and ginger. The dish is finished off with a sprinkle of fresh coriander leaves for added freshness. Serve Murg Bahar with steamed rice or naan bread for a satisfying and comforting meal.

4.8
24 Rating -
Rate
Non Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Murg Bahar
plan
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ingredients serve

Ingredients for Murg Bahar Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Oil
  • 1/2 Onions, Finely Chopped
  • 1/2 tablespoon Tomato Puree
  • As required Salt To Taste
  • 1/2 tablespoon Fresh Cream
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
1413
calories per serving
139 g Fat16 g Protein29 g Carbs7 g FiberOther

Current Totals

  • Fat
    139g
  • Protein
    16g
  • Carbs
    29g
  • Fiber
    7g

MacroNutrients

  • Carbs
    29g
  • Protein
    16g
  • Fiber
    7g

Fats

  • Fat
    139g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    3mg
  • Vitamin A
    64mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    21mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    261mg
  • Selenium
    37mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp