Rewayati Murgh

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Rewayati Murgh


Cooking Time

Preparation Time :5 Min

Cook Time : 20 Min

Total Time : 25 Min


Serves : 6
  • 1 kgs chicken, qorma cut

  • 3 nos large onions,half thinly sliced and half grated

  • 2 nos large tomatoes,finely chopped

  • 1 tbsp poppy seeds

  • 15 nos cashews

  • 2 tbsp milk

  • 1 tbsp coriander powder

  • 1 tsp rec chili powder

  • 1 tsp kashmiri red chilli powder

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 1/4 tsp turmeric

  • 1/4 cups oil

  • 1 tbsp salt or to taste

  • 2 nos bay leaves

  • 3-4 nos green cardamom

  • 3-4 nos cloves

  • 10-12 nos black peppercorns

  • 1/2 tsp shahi jeera

  • 1 tbsp kasuri methi


  • Wash and clean the chicken. Keep aside.
  • Soak poppy seeds in luke warm milk for 10 minutes. Grind it along with cashews and keep aside
  • Heat oil in a pan. Fry half of the onions until golden brown. Grind to a paste. Set aside
  • Add shahi jeera and let it splutter. Add bay leaves, green cardamom, cloves, black peppercorns and cinnamon
  • Add half of the onions and fry till slightly golden. Add ginger garlic paste and saute till the raw smell goes off
  • Now add tomatoes and cook till mushy and oil separates. Add the dry spices and cook sprinkling a tbsp of two water so that the masalas don't stick to the bottom
  • Add the chicken and cook till the masala coats the chicken pieces well.
  • Add 3/4 cup water and let it cook on medium flame keeping the lid on.
  • Cook till the chicken 1/2 cooked.
  • Add the poppy seeds and cashew paste and mix. Close the lid and cook till the chicken is tender
  • Add the onion paste and mix. Evaporate the water if any. Add crushed kasuri Methi and switch off the flame
  • Serve with any Indian bread of your choice