Murgh Bemisal brings together two beloved meats – chicken and lamb – in a luxurious curry that’s both comforting and special. I first tried making this at home after tasting it at a friend’s dinner party, and I was amazed at how the combination of spices created such a wonderful depth of flavor. The cream and butter add richness, while the fresh coriander brings brightness to the dish.
About the Recipe
This recipe stands out because it combines two types of meat in one harmonious dish. The whole spices create a fragrant base, while the cream and butter add richness. It’s not your everyday curry – it’s special enough for celebrations but simple enough to make at home. The cooking process builds flavors gradually, resulting in a dish that tastes like it came from a professional kitchen.
Why You’ll Love This Recipe
You’ll love how the flavors come together in this dish. The chicken stays juicy while the lamb adds a wonderful texture. The sauce is rich without being heavy, and the blend of spices creates an amazing aroma that’ll fill your kitchen. It’s also a great make-ahead dish – the flavors actually get better the next day. Even if you’re new to Indian cooking, the step-by-step instructions make it easy to follow.
Murgh Bemisal
Cooking Tips
– Let the whole spices sizzle in oil until fragrant before adding other ingredients
– Don’t rush browning the onions – golden brown onions are key to good flavor
– Cut chicken pieces uniformly for even cooking
– Keep stirring the lamb mince while cooking to break up any lumps
– Add cream at the very end to prevent curdling
Serving and Storing Suggestions
Serves 6-8 people. Takes about 45 minutes to prepare. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days – just reheat gently and add a splash of cream if needed. For best results, let the dish rest for 10 minutes before serving.
Similar Recipes
- Butter Chicken
- Lamb Rogan Josh
- Chicken Korma
Nutrient Benefits
This dish offers protein from both chicken and lamb. The whole spices like cardamom and cinnamon are rich in antioxidants. Ginger and garlic provide immune-boosting properties. The combination of spices aids digestion. Cream adds calcium and vitamin D to the meal.
Murgh Bemisal
Ingredients
- 600 gms Chicken (boneless)
- 150 gms Minced Lamb
- 1 cup Oil
- 2 Black Cardamoms
- 2 Green Cardamoms
- 3 Cloves
- 2 blades Mace
- 1 inch Cinnamon
- 1 Bay Leaf
- 1 tbsp Ginger Garlic Paste
- 2 Onions (medium, chopped)
- 3/4 tsp Garam Masala Powder
- 3/4 tsp Cumin Powder
- 3/4 tsp Meat Masala Powder (available in supermarkets)
- 3/4 tsp Red Chilli Powder
- 1 tsp Salt
- 3/4 cup Tomato Puree
- 2 tbsp Butter
- 1/2 cup Cream
- 2 tbsp Coriander Leaves
Instructions
- Cut the chicken into 8 pieces and keep aside.
- Heat oil in a heavy pan and add the whole spices and bay leaf.
- Stir for 2 minutes.
- Add the ginger garlic paste and saute for a few seconds.
- Add the onions and saute till golden brown.
- Add the masala powders and salt.
- Stir again for a few seconds.
- Add the lamb mince and saute till it turns white.
- Add chicken pieces.
- Mix well.
- Cook for 7 to 8 minutes till chicken is almost tender.
- Add the tomato puree.
- Cover pan and cook for 3 to 4 minutes.
- Add butter and stir for 1 to 2 minutes.
- Add cream and remove from heat.
- Garnish with coriander leaves.
- Serve hot
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Frequently Asked Questions
Can I make this dish less spicy?
Yes. merely reduce the amount of red chili powder or skip it entirely. The other spices will still provide plenty of flavor without the heat.
Can I use only chicken instead of both meats?
You can replace the lamb mince with an extra 150g of chicken. The dish will be different but still tasty. Just cut the extra chicken into small pieces to mimic the texture of mince.
How can I prevent the cream from curdling?
Remove the pan from heat before adding cream and stir continuously. Make sure the curry isn’t boiling when you add it.
