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Angeethi Murgh recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Sula Indian Restaurant, Commercial Drive›Angeethi Murgh Recipe

Angeethi Murgh Recipe

Name: Sula Indian Restaurant, Commercial Drives Angeethi Murgh Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 kg Chicken (bone-in, skin-on); 1 cup Yogurt; 2 tbs Garam masala; 1 tbs Ginger paste; 1 tbs Garlic paste; 2 tbs Dried fenugreek leaves (Kasuri methi); 2 tbs Lemon juice; to taste Salt; 3 tbs Vegetable oil; 1 tbs Fresh coriander (cilantro), chopped; 1 kg Potatoes, peeled and quartered; 4 tbs Butter; 1 cup Milk; to taste Salt; to taste Black pepper, freshly ground; 1 tsp Cumin seeds; 2 tbs Fresh coriander (cilantro), chopped

Inspired by Sula Indian Restaurant, Commercial Drive

Time2h 30m

Serves4

Charcoal infused smoky grilled chicken with fenugreek, garam masala, ginger, garlic and aromatic herbs served with tempered potato mash

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Ingredients

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For the Chicken Marinade

3 1/3 lb (1.5 kg) Chicken (bone-in, skin-on)

1 cup Yogurt

2 tbs Garam masala

1 tbs Ginger paste

1 tbs Garlic paste

2 tbs Dried fenugreek leaves (Kasuri methi)

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

3 tbs Tuscany sunflower oil

1 tbs Fresh coriander (cilantro), chopped

For the Potato Mash

2.2 lb (1 kg) Potatoes, peeled and quartered

4 tbs Butter

1 cup Milk

to taste Celtic sea salt

to taste Black pepper, freshly ground

1 tsp Cumin seeds

2 tbs Fresh coriander (cilantro), chopped

Method

Marinating the Chicken

Prepare the Marinade

In a large bowl, combine yogurt, garam masala, ginger paste, garlic paste, dried fenugreek leaves, lemon juice, salt, and vegetable oil. Mix well.

Marinate the Chicken

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours (preferably overnight).

Cooking the Chicken

Prepare the Grill

Preheat a charcoal grill until medium-high heat is reached. If using a grill pan, heat it over medium-high heat.

Grill the Chicken

Remove the chicken from the marinade and grill for 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

Garnish

Once done, sprinkle with chopped fresh coriander before serving.

Making the Potato Mash

Boil the Potatoes

In a large pot, boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain and return the potatoes to the pot. Add butter, milk, salt, black pepper, and cumin seeds. Mash until smooth and creamy.

Add Fresh Coriander

Stir in the chopped fresh coriander. Adjust seasoning as needed.

Serving

Plate the Dish

Serve the smoky grilled chicken alongside the tempered potato mash. Enjoy!