Murg Lajawab


  • 1 kg chicken
  • 6 tbsp oil
  • 3 medium onions, sliced
  • 4 cloves
  • 4 green cardamoms
  • 4 * 1/2” cinnamon sticks
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp salt
  • 3 medium tomatoes, pureed
  • 1/4 tsp saffron threads soaked in 4 tbsp milk
  • 2 tbsp finely chopped coriander leaves for garnish


  1. Wash the chicken and set in a colander to drain
  2. Heat the oil in a pan on moderate heat
  3. When hot, fry the onions till golden brown
  4. Remove half the onions on an absorbent paper to be used later as garnish
  5. Put the pan back on heat and add the whole spices
  6. Add the chicken and fry well for about 10 minutes, sprinkling water as required
  7. Add ginger and garlic paste and fry it along with the chicken for about 5 minutes
  8. Add the tomato purée and salt
  9. Add turmeric powder and red chilli powder
  10. Cook on high heat stirring continuously for another 5 minutes
  11. Add 1 cup of water and cook till the chicken is tender
  12. Add the saffron milk and reduce the gravy till the oil separates
  13. Crush the fried onion and sprinkle on the chicken
  14. Sprinkle the coriander leaves.

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