🇮🇳 Indian

Yamunanagar Murgh Bhaji

Name: Yamunanagar Murgh Bhaji
Prep time: 19 min
Cook time: 30 min
Total time: 49 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1/2 tsp Garam Masala; to taste Salt; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Yamunanagar cooking — Yamunanagar Murgh Bhaji brings a lahori touch with a classic bhaji finish. About 49 minutes from fridge to table.

Prep 19 min Cook 30 min Serves 3 Medium

Ingredients

Chicken500 g, curry cut
Garam Masala1/2 tsp
Saltto taste
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Red Chili Powder1 tsp

Optional extras

Green Chili1-2, slit

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.
7
Finish with garam masala and fresh cilantro.
8
Rest a minute, then serve hot.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Watch how it's made

Video: Yamunanagar Famous Pav Bhaji || Pav Bhaji ||yamunanagar food · on YouTube