Pind Da Murgh | North Indian Chicken Recipe | Punjab Da Murgh | Amritsari Chicken | Punjabi Chicken Recipe |Amritsari Murgh | Amritsari Chicken Masala | Murgh Punjabi | Punjabi Style Chicken Masala Recipe | Chicken Masala | Punjabi Chicken Gravy | How To Make Indian Chicken Masala | Easy Nonveg Food Recipe | Chicken Gravy | Spicy Chicken Recipe | Dhaba Chicken Masala | Amritsari Kukkad | Chicken Leg Piece | Chicken Roast | How To Make Punjabi Chicken At Home | How To Make Punjabi Style Chicken | How To Make Chicken Khada Masala | Non Veg Food Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make ‘Pind Da Murgh’ with our Chef Prateek Dhawan.
Introduction
Heat up your kitchen 🔥 with our flavorful ‘PIND DA MURGH’ recipe by Chef Prateek! 🍗 This Punjabi-style chicken dish is cooked to perfection by marinating and Pan-frying the chicken drubsticks with curd, ghee and combination of spices. Which was then put together with khada masala chicken gravy and cooked for 8 mins. There you go ‘Pind Da Murgh’ from streets of Punjab, a dish that will leave you wanting more. 😍 Watch our step-by-step video and try it out for yourself. 👩🍳
Do share it with your friends and family! Not the food but this recipe. 🤤😜 Try out this easy ‘PIND DA MURGH’ recipe today & tell us how you like it in the comments.
Pind Da Murgh Ingredients –
Chicken Marination:
5-6 Chicken Drumsticks
2 tbsp Curd
1 tbsp Ginger Garlic Paste
1 tsp Green Chillies (chopped)
1 tsp Dried Fenugreek Leaves
1 tsp Ghee
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tbsp Coriander Seeds Powder
Salt (as required)
Masala Preparation:
2 Black Cardamom Pods
2 Green Cardamom Pods
2 tbsp Coriander Seeds
2 tbsp Black Peppercorns
4-5 Cloves
2 tbsp Cumin Seeds
2 tsp Fenugreek Seeds
2 tsp Mustard Seeds
Pan-Grilling Marinated Chicken
2-3 tbsp Oil
Gravy Preparation:
2 tbsp Ghee
2 Bay Leaves
2 Whole Green Chillies
½ cup Onions (chopped)
2 tbsp Water
½ Cup Tomatoes (chopped)
1 tsp Black Pepper Powder
Salt (as required)
½ up Water
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Hi guys! This is your
Punjabi Chef Prateek Dhawan Not just any Dhawan,
today I'm the one. Who's going to prepare a delicious
Punjabi Street style Chicken Leg Which is Pind Da Murg. So let's start cooking. To begin the recipe, First we will marinate the Chicken
for that, we need to put gashes in them. Now that we are doing
putting gashes in the Chicken leg We will start marinating it. For that, first I'm going to put Curd Ginger-Garlic paste, Chopped Green Chilli, Dried Fenugreek Leaves And to enhance the favour,
I'm going to add some Ghee. Turmeric powder, Red Chilli powder, Coriander powder And last Salt. Now let's mix it together nicely. In the end, let's add fresh Coriander. And mix it nicely. The Chicken is nicely marinated, I'm going to set it aside
for at least 30 minutes By that time, we will make
the Masala for the gravy. For the Masala, I'm going to take a jar In that I'm going to add 2 Black Cardamom, 2 Green Cardamom, Coriander Seeds, Black Peppercorn, Few pieces of Cloves, Cumin seeds, Fenugreek seeds And last, Mustard Seeds.
Guys, our Masala is ready Let's start pan grilling
our marinated Chicken. For that, I'm going to switch on the gas. To that, I'm going to add 2-3 tbsp of Oil. The Oil is hot, I'm going to put the
Chicken we marinated earlier And cook it till it's 50% cooked. By the time our Chicken gets
ready, let's start making the Gravy. For that, we will take
a pan, add Ghee to it. And once the Ghee is hot I'm going to add in 2 Bay leaves. With that, 2 whole Green Chillies. And with this, I'm going+
to add chopped Onion. And we are going to saute the Onion
till they get nice golden brown in color. As the Onions start to
get translucent in color I'm going to add the Masala
which we made earlier. Mix it and let it cook
nicely with the Onion. And to avoid the Masala getting burnt I'm going to add little drops of water. The Onion and the Masala
is done, let's add the Tomatoes. Now let's cook the Tomato
till they get soft and mushy. The Tomato is soft and mushy now And the Chicken is also 50% cooked. Now we will add the
Chicken into the pan. Now let's mix the Chicken
nicely with the Masala. And once mixed I'm going to add in some Black Pepper And Salt. And I'm going to add little water to it And give it a one nice stir And cover it and cook
it for at least 8 minutes. There you go guys! Our Pind Da Murg is ready. You can enjoy this with Rice
As well as Pholka. You also do try this recipe And do let me know how it turned out. This is Chef Prateek signing off. Take care and good bye.
