Junglee Murgh

Contributed by Ranbanka Palace Jodhpur


  • 1 kg Chicken
  • 150 grams Mathaniya red chilli
  • 350 grams Desi ghee (Clarified Butter)
  • 350 grams Onion
  • 100 grams Garlic
  • 5 Bay leaves
  • 1/2 tsp Peppercorn
  • Salt to taste


  1. In a degchi, take the ghee. When it gets hot, add the bay leaves & peppercorn.
  2. Then add the chopped garlic, let it turn light brown, then add chopped onions & saute it properly.
  3. Add the chicken chunks to it as well as the chilly paste.
  4. Stir it continuously, add salt to taste.
  5. Serve with cucumber & roti.

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