Name: Mushidabadi murgi recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Chicken - 500 gm; Onion (chopped) - 1; Onion paste - 1/2 cup; ginger garlic paste - 1 tbsp; Curd - 4 tbsp; Kashmiri Red chilly powder - 2 tsp; Coriander powder - 1 tsp; Sauf (fennel) powder - 1/2 tsp; Cashew nut paste - 3 tbsp; Bay leaf - 1; Cloves - 2; Elaichi - 2; Cinnamon - 1; Kesar in milk - 1 tbsp; Green chillies (slit) - 2; Mustard oil; ghee; Salt

ABOUT Mushidabadi murgi RECIPE

This recipe is from bangladesh, a different and delicious red chicken curry. No artificial color added

Ingredients Serving: 4

Chicken - 500 gm
Onion (chopped) - 1
Onion paste - 1/2 cup
ginger garlic paste - 1 tbsp
Curd - 4 tbsp
Kashmiri Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Sauf (fennel) powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Bay leaf - 1
Cloves - 2
Elaichi - 2
Cinnamon - 1
Kesar in milk - 1 tbsp
Green chillies (slit) - 2
Mustard oil
ghee
Salt

Instructions

1. Marinate the chicken with onion paste , ginger garlic paste, curd and salt.
2. Heat mustard oil and ghee together in a kadhai.
3. Add bay leaf, elaichi, cloves and cinnamon, followed by onion.
4. Saute the onions till golden brown. Now add the marinated chicken and stir.
5. Cook till half done. Then add the powdered masalas.
6. Cook further till almost done and then add the cashew nut paste. Cook till done.
7. Add water for gravy, bring upto boil. Add kesar in milk and slit green chillies.Check for salt and serve.

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