Murg Rogini Recipe


  • Chicken 1 Kg
  • Onions 3 No
  • Ginger-garlic paste 1 Tbsp
  • Red chili paste 1 Tbsp
  • Curd 160 Gm
  • Poppy seeds paste ½ Tbsp
  • Cashew nuts paste ½ Tbsp
  • Fresh cream 80 ml
  • Salt to taste
  • Oil 160 ml
  • Turmeric 1 Tsp
  • Green coriander 1 Bunch


  • Clean, skin and cut chicken in small Indian curry pieces. Apply salt and turmeric.
  • Slice onions. Chop green coriander.


  • Heat ½ of the oil, fry onions to a light brown colour. Remove and grind to a smooth paste.
  • Heat the remaining fat, sauté ginger-garlic paste, poppy seeds paste and red chili paste. Add curd and fry well.
  • Add onion paste and fry well. Add chicken pieces and sauté well.
  • Adjust salt. Cover and cook until chicken is done.
  • When chicken is cooked add cashew nuts paste, cream and simmer for a minute.
  • Serve hot, garnished with green coriander.

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