Bhune Murgh Ke Pasande Recipe

Name: Bhune Murgh Ke Pasande Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 gm Boneless chicken breasts; 30 ml Oil; 10 gm Gram flour; 5 gm Ginger paste; 7 gm Garlic paste; 2 Tbsp. (30 ml) Lemon juice Salt to taste; 5 gm Yellow chilli pwdr; 100 ml Curd, tied in a muslin cloth and hung until all the whey drains out; 30 gm Cheese; 15 ml Cream; 3 gm Cardamom pwdr; 3 gm Yellow chilli pwdr; 2 gm Javitri pwdr; 3 gm Garam masala pwdr; 1 gm Shahjeera A few strands saffron

Servings: persons

500 gm Boneless chicken breasts
30 ml Oil
10 gm Gram flour
5 gm Ginger paste
7 gm Garlic paste
2 Tbsp. (30 ml) Lemon juice Salt to taste
5 gm Yellow chilli pwdr
100 ml Curd, tied in a muslin cloth and hung until all the whey drains out
30 gm Cheese
15 ml Cream
3 gm Cardamom pwdr
3 gm Yellow chilli pwdr
2 gm Javitri pwdr
3 gm Garam masala pwdr
1 gm Shahjeera A few strands saffron

1
SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet.
2
Mix the ginger paste, garlic paste, lemon juice and salt together to create the first marination.
3
Marinate the prepared chicken in the first marinade and rest for 30 min.
4
Prepare the second marination by mixing all the ingredients together.
5
Apply it to the chicken and rest for 30 min more.
6
Heat oil and lightly saute/fry the gram flour for three min.
7
Add in chicken and stir for a few seconds.
8
Remove and skewer the pasandas.
9
Cook in a warm tandoor until done.
10
Serve warm with mint chutney, laccha pyaaz and naan.

24992

kcal

Calories

760

Fat

279

Carbs

4101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 gm Boneless chicken breasts, 30 ml Oil, 10 gm Gram flour, 5 gm Ginger paste, and more.

Yes, Bhune Murgh Ke Pasande Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!