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Murg E Khaas - Entrees (Non-Veg)
Preparation time: 25 minutes
Cook Time: 20 minutes
Chicken drum sticks cooked in rich creamy sauce and spices
  • 2 medium-sized onions
  • ¼ cup green coriander
  • 2 lb chicken drum sticks
  • 2 medium-sized tomatoes grated or
  • 2 tsp tomato paste
  • 1¾ oz powdered cashews
  • ¾ oz raisins (kishmish)
  • 3–4 small pieces cardamom (elaichi)
  • 4 tbsp oil
  • 4–5 peppercorns
  • 1 cinnamon stick
  • 1¼ tsp salt
  • 1 tsp red chili powder
  • ¼ tsp turmeric (haldi) powder
  • 3–4 green chilies (grind along with onions)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp garam masala (Indian spice powder)
  • 1- oz ginger (grind along with onions)
  • 3–4 garlic cloves (grind with the onions)
  • 1 cup water
  • In a mixer grind the onions, coriander, cumin seeds, cinnamon, ginger, garlic, and peppercorns. Separately grind the cashews in ¼ cup water with cardamom. Keep aside.
  • Heat the oil in a nonstick pan. Add the onion paste and allow to sauté until golden brown. Add the salt, red chili powder, turmeric, and cashew paste. Allow to sizzle.
  • Wash chicken and add to the gravy. Stir for 10 minutes. Add the tomato paste or grated tomatoes, garam masala (Indian spice powder) Cover and cook chicken on very low heat for about 2 minutes.
  • Add the water and pressure-cook on medium heat for another 20 minutes.
  • Serve hot with rice.