Home Non VegetarianChicken Murgh Bemisal

Murgh Bemisal

Published under: ChickenMutton

Ingredients:
Chicken – 600 gms, boneless
Minced Lamb – 150 gms
Oil – 1 cup
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 3
Mace – 2 blades
Cinnamon – 1 one inch stick
Bay Leaf – 1
Ginger Garlic Paste – 1 tblsp
Onions – 2, medium, chopped
Garam Masala Powder – 3/4 tsp
Cumin Powder – 3/4 tsp
Meat Masala Powder – 3/4 tsp (available in supermarkets)
Red Chilli Powder – 3/4 tsp
Salt – 1 tsp
Tomato Puree – 3/4 cup
Butter – 2 tblsp
Cream – 1/2 cup
Coriander Leaves – 2 tblsp

Method:
1. Cut the chicken into 8 pieces and keep aside.
2. Heat oil in a heavy pan and add the whole spices and bay leaf.
3. Stir for 2 minutes.
4. Add the ginger garlic paste and saute for a few seconds.
5. Add the onions and saute till golden brown.
6. Add the masala powders and salt.
7. Stir again for a few seconds.
8. Add the lamb mince and saute till it turns white.
9. Add chicken pieces.
10. Mix well.
11. Cook for 7 to 8 minutes till chicken is almost tender.
12. Add the tomato puree.
13. Cover pan and cook for 3 to 4 minutes.
14. Add butter and stir for 1 to 2 minutes.
15. Add cream and remove from heat.
16. Garnish with coriander leaves.
17. Serve hot.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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