Wednesday, 28 October 2015

Formayeshi Murg

So holiday season is over and we all are back to the grind. I am talking about Durgapuja here, the grand celebration we had last week with family and friends, with new cloths, pandal hopping, endless chit chats and of course lots and lots of food. 
This chicken dish is prepared by me to feed my family during Puja and I was told that it must be different from a usual chicken curry. So I pulled my recipe books and magazines, browsed through and got a spicy juicy recipe with the name 'Formayeshi Murg'. The name itself is tempting enough to try out the recipe, so here it is, a rich chicken dish best enjoyed with roti or Naan.


  • Boneless Chicken - 400 gms
  • Garlic Paste = 2 tbsp
  • Onion - 2, chopped
  • Ginger paste - 2 tbsp
  • Tomato = 1 , chopped
  • Curd - 100 gms
  • Poppy seed, Charmagaz, Cashewnut paste - 2 tbsp
  • Green chilli, Whole red chilli, 
  • Whole garam masala, Bay leaf
  • Kashmiri Chilli Powder
  • Salt
  • Ghee

Marinate the chicken pieces with garlic paste and salt for 30 minutes.

Heat the frying pan and then add ghee and white oil. Now fry the marinated chicken pieces till golden brown.

In the same oil, ( add some more, if required), add whole garam masala and bay leaf and let it splutter.

Next add the chopped onion, ginger paste and chopped tomatoes, Saute and then add salt, cook covered. 

Now add the fried chicken pieces and mix well. Next goes the curd, poppyseed and cashew paste. Add green chilli paste too.

Next goes the kashmiri chilli powder mixed in water. 

Check if the chicken is cooked through, if require, you may need to add some water. Cook covered till chicken is done.

When the gravy thickens, check the seasoning. Sprinkle some cardamom powder and remove from heat. Serve with Roti or Chapati.

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