Tuesday, 14 April 2015

Nababarsha-spacial Recipe: Murg Rashida

Hi foodies! My next recipe for ‘Nababarsha’ is ‘Chicken Rashida’! It is a famous dish of a ‘Dhaba’, located beside a highway in our city. I have learned the recipe from their Punjabi cook. He told that this dish was originated in North India! It is one of favorite dishes of my hubby! Try it; I think, you will love it, too…….

Murg Rashida



  1. Chicken (boneless):                        300gm.
  2. Egg:                                               2
  3. Ginger Paste:                                 3tablesp.
  4. Garlic Paste:                                   1 tablesp.
  5. Coriander Leaves (chopped):           ½ cup
  6. Tomato Puree:                                ½ cup
  7. Chilli Powder:                                  1 tablesp.
  8. Turmeric Powder:                           ½ tablesp.
  9. Garam masala powder:                     1 tablesp.
  10. Sajira:                                             1/3 teaspoon
  11. Vinegar:                                           3 tablespoon
  12. Fresh Cream:                                   ½ cup
  13. Cashew nut (crushed or paste):        ½ cup
  14. Cooking Oil:                                      3 tablesp.
  15. Salt:                                                 to taste



  • Marinate the chicken with salt, turmeric powder, chilli powder, ginger paste, garlic paste, vinegar and leave it for at least 30 min.
  • Beat the eggs very well in a bowl and keep aside.
  • Heat the oil in a heavy pan and add in the sajira seeds.
  • Stir a few times.
  • Then add onion in the oil and fry till golden brown.
  • Now, add the tomato puree in it and blend well.
  • Add the chicken and garam masala and cook for 5 min; stir continuously.
  • Now add little water in it and cover it for cook on a low heat till the chicken is tender.
  • Keep checking the dish while it is cooking if the curry dries keep adding a little water.
  • Now, move the chicken cubes to one side of the pan and add the egg into the middle of the pan and mix it with the chicken.
  • Add the cream and the cashew nuts; simmer for a minute and take off the heat.
  • Garnish with coriander and serve hot with naan, paratha or BAKARKHANI.



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