Chicken Akbari [Akbari Murgh] Recipe at Home
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 500 gm chicken
- 2 green chilies
- 1 tbsp ginger paste
- ½ cup yoghurt
- 1 tsp red chili powder
- ½ tsp cinnamon 2 cloves
- 50 gms cashews
- 2 tbsp Kachi Ghani Mustard Oil
- 1 handful coriander leaves
- ½ cup onion
- 1 tbsp garlic paste
- ½ cup tomato
- 1 ½ tsp garam masala powder
- 1 tsp turmeric
- 2 green cardamom
- 50 gm coconut
- 2 tsp coriander powder
- 2 tbsp ghee
- Salt to taste
- Take your chicken and wash it thoroughly with fresh water. Add ghee/ Doctors’ Choice kachi ghani mustard oil to it along with the spices
- Let them roast for over 40 seconds. Add the green chilies, onions- saute them all until translucent
- Add the ginger-garlic paste and finely chopped onions. Also add the salt for cook the tomatoes well
- Add in the chicken and let it cook until its color changes. Add in all the spices and stir it well. Ensure the chicken cooks evenly on all sides. Add the curd and close the lid
- Grind the cashews with fresh coconut- make it into a fine paste by adding water to it. Add the paste once the oil starts to separate. Add ½ cup of water with coriander leaves. Cover and let it all cook for 5 minutes
- Enjoy deliciously made chicken akbari with hot rotis/ naan.
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