Murgh Kundan by Chef Zakir

Jun 04, 2011
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Murgh Kundan


  • Half drum stick
  • 1 boiled carrot
  • 2 boiled eggs
  • 2 boiled tomatoes
  • 3-4 green chili paste
  • 1/3 cup boiled peas
  • 50 grams almonds, pistachios
  • ½ tsp cardamoms powder
  • ½ tsp nutmeg mace powder
  • ½ red chili powder
  • 2 tsp ginger garlic paste
  • oil for frying
  • salt to taste


  1. Firstly cut chicken leg pieces which separate leg and upper thigh area.
  2. In a bowl add 2 tbsp ginger garlic paste, salt to taste, ½ tsp cardamom powder, ½ tsp nutmeg mace and ½ tsp black pepper powder and mix altogether firmly.
  3. Apply the mix ingredients firmly on chicken.
  4. Then in a pan add oil as required and heat.
  5. Add the chicken ingredients mixture applied on it.
  6. Cook until golden brown when it color starts changing.
  7. Add paste of 4 pieces of large green chilies, 2 sliced tomatoes, 50 gm almond / pistachios powder and let it cook for 10-15 minutes.
  8. Then in a separate pan add 1 carrot ½ cup boiled and boil them together.
  9. When carrot start softening and peas are boiled.
  10. Cut carrots like finger chips and keep aside.
  11. After chicken pieces are tender turn the flame high until its water dries.
  12. Take out and serve with boiled carrot and peas.

Recipe of Murgh Kundan by Chef Zakir in Dawat on Masala Tv.

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