The Premier Do It Yourself Guide for Party Planning.

Chicken Moradabadi

chicken moradabadi

 by Chef Deepak


  1. Chicken-1 Kg, boneless,cut in 1 inch pieces
  2. Onions-250 gms, cut in juliennes, fried and ground
  3. Ginger Garlic Paste-1 ½ tablespoons
  4. Yoghurt-250 gms
  5. Cashew Nuts-25 gms, ground
  6. Coconut Powder-25 gms
  7. Khus –khus-20gms, ground
  8. Magaz-20 gms, ground
  9. Red Chilli Powder- ½ Teaspoon
  10. Kashmiri Yellow Chilli Powder-1 Tablespoon
  11. Garam Masala Powder-1 Tablespoon
  12. Coriander Powder-1 ½ Tablespoon
  13. Salt – to taste
  14. Cloves-7
  15. Brown Cardamoms-2
  16. Green Cardamoms-6
  17. Tej Pattas-3
  18. Cinnamon-2 pieces
  19. Black Peppercorns-8
  20. Oil – ½ cup


Mix all the ground and powdered spices in the yoghurt. Put oil in a karahi . Add the whole spices and the yoghurt paste and sauté till oil separates. Add the chicken and sauté on a low flame till chicken has got coated with the spice paste. Add about 1 cup of water and cover and continue to simmer till chicken is tender. Adjust the thickness of the gravy by adding water if required.

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