Murg Rashida Recipe

Recipe By Slurrp

Murg Rashida is a delicious and aromatic chicken curry from the Indian subcontinent. It is made with tender chicken pieces cooked in a rich and flavorful gravy made with onions, tomatoes, and a blend of spices. The dish is known for its vibrant red color and the perfect balance of spices. Murg Rashida is best enjoyed with steamed rice or naan bread.

4.3
13 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Murg Rashida
plan
Bookmark

ingredients serve

Ingredients for Murg Rashida Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/2 Onions, Finely Chopped
  • 1/2 Tomatoes, Chopped
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Cloves
  • 1/4 stick Cinnamon
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Salt
  • 0.13 cup Yogurt
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Coriander Powder
  • 1/4 cup Water
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Murg Rashida Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
  • STEP 2.Add chopped onions and sauté until golden brown.
  • STEP 3.Add ginger-garlic paste and cook for a minute.
  • STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
  • STEP 5.Add chicken pieces and cook until they are browned.
  • STEP 6.Add yogurt, garam masala, and coriander powder. Mix well.
  • STEP 7.Add water and simmer until the chicken is cooked through and the gravy thickens.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • Marinating the chicken in yogurt and spices for a few hours before cooking will enhance the flavor.
  • Adjust the amount of red chili powder according to your spice preference.
  • For a creamier gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

  • Leftover Murg Rashida can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve Murg Rashida with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
487
calories per serving
20 g Fat30 g Protein43 g Carbs23 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    30g
  • Carbs
    43g
  • Fiber
    23g

MacroNutrients

  • Carbs
    43g
  • Protein
    30g
  • Fiber
    23g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    294mg
  • Iron
    11mg
  • Vitamin A
    1563mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    298mg
  • Manganese
    22mg
  • Phosphorus
    360mg
  • Selenium
    30mcg
  • Zinc
    6mg
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