🇮🇳 Indian

Chandigarh Murgh Cutlet

Name: Chandigarh Murgh Cutlet
Prep time: 24 min
Cook time: 30 min
Total time: 54 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 3 tbsp Heavy Cream; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; a pinch Saffron; 12, soaked Cashews

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Chandigarh cooking — Chandigarh Murgh Cutlet brings a shahi style touch with a classic cutlet finish. About 54 minutes from fridge to table.

Prep 24 min Cook 30 min Serves 3 Hard

Ingredients

Chicken500 g, curry cut
Heavy Cream3 tbsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Saffrona pinch
Cashews12, soaked

Optional extras

Green Chili1-2, slit
Curry Leaves1 sprig

Instructions

1
Rinse and prep the main ingredient; pat dry.
2
Bloom whole spices in hot oil until aromatic.
3
Build the masala base with onion, tomato, and paste.
4
Fold in the main ingredient and coat evenly.
5
Add liquid (water, stock, or yogurt) and simmer gently.

Chef's tip

Taste and adjust salt just before serving.

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Watch how it's made

Video: Chandigarh Stuffed Chicken Kebab | Stuffed Chicken Drumsticks | Chicken Kebab Recipe By Chef Prateek · on YouTube