How to make Damakta Murgh -

Chicken cooked in rich creamy yellow gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breast double (चिकन ब्रेस्ट डबल ), Saffron (kesar)

Cuisine : Hyderabadi

Course : Main Course Chicken

Damakta Murgh

Damakta Murgh Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Damakta Murgh Recipe

  • Chicken breast double cut into heart shape 4

  • Saffron (kesar) a few strands

  • Milk 2 tablespoons

  • Almonds blanched 10-12

  • Pistachios blanched 10-12

  • Yogurt 1 cup

  • Ginger peeled 1 inch piece

  • Garlic peeled 6-8 cloves

  • Green chillies roughly chopped 1-2

  • Oil 1/2 cup

  • Onions finely chopped 3 medium

  • Khoya/mawa grated 1/2 cup

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Green cardamom powder 1/2 teaspoon

  • Dried rose petals 8-10

  • Fresh cream 1/4 cup

  • Silver warq as required


Step 1

Beat the chicken hearts gently with the back of a knife to flatten them slightly. Dissolve saffron strands in two tablespoons of warm milk.

Step 2

Reserve three or four almonds for garnish and grind the remaining to a fine paste. Slice the reserved almonds and pistachios. Whisk yogurt with half a cup of water till smooth.

Step 3

Grind together ginger, garlic and green chillies into a paste. Heat one-fourth cup of oil in a deep frying pan. Place chicken pieces and let them brown on both sides.

Step 4

Remove and keep aside. Add two tablespoons oil in the same pan and add chopped onions and sauté till they turn golden brown. Add ginger-garlic-green chilli paste and stir-fry for two minutes. Stir in almond paste, grated khoya and one cup of warm water.

Step 5

Reduce heat and cook for ten to fifteen minutes, stirring frequently. Pass the gravy through a sieve or a soup strainer. Bring the strained gravy to a boil again.

Step 6

Add chicken pieces and whisked yogurt. Cook covered on medium heat for eight to ten minutes, turning the piece over once. Add white pepper powder and salt. Stir well and simmer for three to four minutes more or until the chicken is completely cooked.

Step 7

Add fresh cream, saffron milk, green cardamom powder and lightly crushed dried rose petals. Stir and simmer for two minutes. Take four plates. Keep a chicken heart in each of them. Pour the gravy equally on all of them.

Step 8

Garnish with silver varq, almond and pistachio slices and serve hot with rotis.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.