Paneer Murgh Khura
Historic Mughal recipe combining paneer and chicken - an exquisite 19th-century preparation with complex flavors.
Preparation
Pierce the chicken pieces using a knife point.
Grind the following together - Paneer, ginger, dhaniya/coriander seeds, cloves and cardamom to a paste with 1/4 cup
In a bowl mix the chicken pieces with the paneer paste made above. Add whole peppercorns and powder pepper powder. Mix well and keep aside.
Marination not required.
Heat butter + oil in a kadhai. Fry the onion for 4-5 minutes till soft.
Add chicken, cilantro, and green chillies. Cook on medium heat till water evaporates and oil separates. The chicken should be cooked by then. Time = about 25 minutes
Add milk OR light cream, mix gently and simmer (low heat) for 1 minute.
Remove from heat and serve hot.
Cooking
Pierce the chicken pieces using a knife point.
Grind the following together - Paneer, ginger, dhaniya/coriander seeds, cloves and cardamom to a paste with 1/4 cup
In a bowl mix the chicken pieces with the paneer paste made above. Add whole peppercorns and powder pepper powder. Mix well and keep aside.
Marination not required.
Heat butter + oil in a kadhai. Fry the onion for 4-5 minutes till soft.
Add chicken, cilantro, and green chillies. Cook on medium heat till water evaporates and oil separates. The chicken should be cooked by then. Time = about 25 minutes
Add milk OR light cream, mix gently and simmer (low heat) for 1 minute.
Remove from heat and serve hot.
Serving Suggestions
Serve with naan or pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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