Chicken Bemisaal

Who doesn't love chicken? Whether it's butter chicken, chicken pasta, chicken momos or chicken pizza, chicken is our favorite dish for any occasion! The wonderful thing is that Indian cuisine contains some of the tastiest and most aromatic chicken dishes. Desi masala like garam masala, ginger garlic paste, red chili powder and more give us vibrant curries with delicious and different flavors. If you are looking for something sweet we have creamy dishes like Safed Maas and Murgh Malaiwala and if you want something spicy we have a plethora of recipes! One of those spicy chicken curries is the bemisal murgh.

Chicken Bemisal is a rich preparation that includes both pieces of chicken and ground chicken or keema. It's a great party dish designed to wow your guests. It is an adaptation of the Moti Mahal plate. I made some modifications to adapt it as per my palette.

Preparation time: 15 minutes

Cooking time: 30 minutes


8 Chicken pieces Boneless;

200gm minced Chicken (kheema)

1 cup Oil;

2 green cardamoms;

2 black cardamoms;

4 cloves;

1stick cinnamon;

1 bay leaf;

Few strands javitri/mace;

2 finely chopped onions;

1 tbsp. ginger paste;

1 tbsp. garlic paste;

½ cup tomato puree;

1 tbsp. Kashmiri Red Chilli powder

2 tbsp. chicken masala

1 tsp. garam masala

Salt as per taste;

1/2 cup fresh cream.

How to cook?

  • First heat some oil. Then add green cardamoms, black cardamoms, cloves, cinnamon stick, bayleaf and mace.

  • Now add ginger garlic paste and saute it for few seconds.

  • Add onions and fry them till they are translucent.

  • Now add kashmiri red chilli powder, chicken masala, garam masala and salt. Mix it well.

  • Add minced chicken and stir it well till the spices are mixed well. Cover and cook for 3-4 minutes.

  • Now add chicken pieces and fry it on a high flame for about 5 minutes.

  • Then add tomato puree and cook it for 5 minutes. Cover the lid and let it cook till chicken is soft and tender.

  • Add cream and mix it well for 1 minutes. Switch off the flame.

  • Garnish with green coriander and serve hot with chapatti or Jeera rice.

Tried this recipe?

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