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Anjeer Murg

A delicious chicken preparation with dried figs. This is a Sanjeev Kapoor exclusive recipe.

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Anjeer Murg
Main Ingredients Figs, Chicken
Cuisine Indian
Course Main Course Chicken
Prep Time 1.30-2 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Anjeer Murg

  • 500 grams Figs
  • 10 Chicken
  • 2 large Onions
  • 3 Dried red chillies
  • 3 tablespoons Ghee
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 1 inch stick Cinnamon
  • 6-7 strands Saffron (kesar)
  • 2 tablespoons Cream
  • for garnish Silver warq
  • For the marinade
  • 1 1/2 inch piece Ginger
  • 10 cloves Garlic
  • 2 Green chillies
  • 1 cup Yogurt
  • 1/4 cup Cashewnut powder
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons Ghee

Method

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  1. Clean, wash and cut chicken into two inch size pieces. Soak figs in one cup of water. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste.
  2. Remove stems, wash and finely chop green chillies. Remove stems, de-seed and break red chillies into three pieces each. Skewer one soaked fig between two chicken pieces onto a toothpick.
  3. Heat ghee in a pan, add caraway seeds, whole red chilli pieces, cinnamon and allow them to crackle. Add the chopped onions and fry till golden brown.
  4. Add the marinated chicken and figs. Mix lightly and cook on high heat for three minutes. Add half cup of water and saffron. Stir well and cook on high heat for five minutes or till the liquid is thickened and chicken is tender. Stir in the cream. Serve garnished with silver warq.

Nutrition Info

Calories 414.8
Carbohydrates 17.335
Protein 32.31
Fat 27.815
Other Fiber 1.45
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