Murgh Wajid Ali Shah | मुर्ग वाजिद अली शाह | Chef Harpal Singh

Wajid Ali Shah was the fifth king of Awadh, He was known for his fairy tale palace patronage of arts 350 wives. #MurghWajidAliShah is one of the lesser found recipes from the majestic kitchen. Murgh means chicken boneless, chicken breasts are flattened and stuffed with mawa,fried and simmered in an aromatic and flavorful gravy. #MurghWajidAliShah #recipe #youtube #Royolrecipe Ingredient Quantity For Marination: Chicken Breast 1 no. Salt to taste Ginger-garlic paste ½ tsp Red chilli powder ¼ tsp For Filling: Chicken Kheema ½ cup Grated cheese ¼ cup Salt to taste Garam masala powder ½ tsp Cardamom powder ¼ tsp Fresh Pomegranate seeds 1 tbsp for garnish Ghee 1 tbsp For Gravy: Ghee 2 tbsp Onion chopped 1 no. Ginger-garlic paste 1 tsp Cashew nut paste 2 tbsp Red chilli powder 1 tsp Turmeric powder ¼ tsp Coriander powder 1 tbsp Garam masala powder 1 tsp Salt to taste Yogurt 2-3 tbsp Fresh cream 3 tbsp Saffron pinch Water ½ cup Kevra water ½ tsp Almond slice for garnish Spring onion chopped for garnish Method: 1. Slice the chicken breast horizontally, cutting almost to the other side. Open it like a book and hammer with the help of back side of knife. 2. Marinate the chicken breast with salt, ginger-garlic paste and red chilli powder. Keep it aside. 3. Take a mixing bowl, add chicken kheema, cheese, salt, garam masala powder and cardamom powder and mix well. 4. Add pomegranate and mix well. 5. Stuff this mixture to chicken breast and carefully roll up to give a cylinder shape. 6. Heat ghee in pan, and grilled the stuff chicken from the both side until golden brown in color. 7. Remove in a plate and keep it aside. 8. Heat ghee in a same pan; add onion and sauté till onions gets lightly brown in color. 9. Add ginger-garlic paste, mix well and sauté for 2 min. 10. Add cashew nut paste and mix well. 11. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt, mix well. 12. Add yogurt, mix well and sauté for 1 min. 13. Add water, mix well and cook for 2 min. 14. Add fresh cream and mix well. 15. Add saffron and grilled chicken, mix well and cook for 5-6 min. 16. Remove the gravy in serving plate; place the chicken on top of the gravy. 17. Pour kevra water on top, garnish with almond, pomegranate and spring onion. 18. Serve hot. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: