Murgh Khas Awadh* Recipe
Stuffed chicken breast cooked with a creamy cashew & saffron gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Stuffed Chicken
For the Gravy
Method
Preparation of Stuffed Chicken
- 1
- 2
Stuff the Chicken
Take each chicken breast and make a pocket by slicing it horizontally (be careful not to cut all the way through). Fill the pocket with the prepared cashew stuffing. Secure the opening with toothpicks or kitchen twine.
Cooking the Chicken and Gravy
- 3
Sear the Chicken
Heat 2 tbs of oil or ghee in a large pan over medium heat. Add the stuffed chicken breasts and sear until golden brown on both sides, about 5-7 minutes per side. Remove from the pan and set aside.
- 4
Prepare the Gravy
In the same pan, add another tablespoon of oil or ghee. Add finely chopped onions and sauté until golden brown. Then add chopped tomatoes and cook until they soften.
- 5
Add Spices
Add turmeric powder, cumin powder, and garam masala to the tomato mixture. Stir well and cook for an additional 2-3 minutes.
- 6
Combine Chicken and Gravy
Add the seared stuffed chicken back into the pan, pour in the water, and bring to a simmer. Cover and cook for 15-20 minutes, until the chicken is cooked through.
- 7
Finish the Dish
Stir in the cream and adjust the seasoning with salt and black pepper. Let it simmer for an additional 5 minutes before serving.
