Murgh Wajid Ali Shah Chef Harpal Singh

Wajid Ali Shah was the fifth king of Awadh, He was known for his fairy tale palace patronage of arts 350 wives. #MurghWajidAliShah is one of the lesser found recipes from the majestic kitchen. Murgh means chicken boneless, chicken breasts are flattened and stuffed with mawa,fried and simmered in an aromatic and flavorful gravy.
#MurghWajidAliShah #recipe #youtube #Royolrecipe

Ingredient Quantity
For Marination:
Chicken Breast 1 no.
Salt to taste
Ginger-garlic paste tsp
Red chilli powder tsp
For Filling:
Chicken Kheema cup
Grated cheese cup
Salt to taste
Garam masala powder tsp
Cardamom powder tsp
Fresh Pomegranate seeds 1 tbsp + for garnish
Ghee 1 tbsp
For Gravy:
Ghee 2 tbsp
Onion chopped 1 no.
Ginger-garlic paste 1 tsp
Cashew nut paste 2 tbsp
Red chilli powder 1 tsp
Turmeric powder tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Salt to taste
Yogurt 2-3 tbsp
Fresh cream 3 tbsp
Saffron pinch
Water cup
Kevra water tsp
Almond slice for garnish
Spring onion chopped for garnish

Method:
1. Slice the chicken breast horizontally, cutting almost to the other side. Open it like a book and hammer with the help of back side of knife.
2. Marinate the chicken breast with salt, ginger-garlic paste and red chilli powder. Keep it aside.
3. Take a mixing bowl, add chicken kheema, cheese, salt, garam masala powder and cardamom powder and mix well.
4. Add pomegranate and mix well.
5. Stuff this mixture to chicken breast and carefully roll up to give a cylinder shape.
6. Heat ghee in pan, and grilled the stuff chicken from the both side until golden brown in color.
7. Remove in a plate and keep it aside.
8. Heat ghee in a same pan; add onion and saut till onions gets lightly brown in color.
9. Add ginger-garlic paste, mix well and saut for 2 min.
10. Add cashew nut paste and mix well.
11. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt, mix well.
12. Add yogurt, mix well and saut for 1 min.
13. Add water, mix well and cook for 2 min.
14. Add fresh cream and mix well.
15. Add saffron and grilled chicken, mix well and cook for 5-6 min.
16. Remove the gravy in serving plate; place the chicken on top of the gravy.
17. Pour kevra water on top, garnish with almond, pomegranate and spring onion.
18. Serve hot.

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