Masala Pechdar Marghi Recipe

Masala Pechdar Marghi picture




 Green cardamom4
 Fresh coriander1⁄2 Cup (8 tbs)
 Chicken1 1⁄2 Kilogram
 Saffron1 Gram
 Onions2 Large
 Green chilies4
 Red chilies4
 Cinnamon piece1 Inch
 Black peppercorns20
 Ginger1 Tablespoon
 Garlic1 Tablespoon
 Mint2 Tablespoon
 Coriander1⁄2 Cup (8 tbs)
 Black cumin1 Teaspoon
 Black mustard seeds1 Teaspoon
 Coconut milk1 Cup (16 tbs)
 Salt To Taste
 Ghee1 Tablespoon

Nutrition Facts

Serving size

Calories 655 Calories from Fat 362

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 18.6 g93.2%

Trans Fat 0 g

Cholesterol 174.2 mg

Sodium 244.9 mg10.2%

Total Carbohydrates 17 g5.8%

Dietary Fiber 4.6 g18.2%

Sugars 6.7 g

Protein 54 g108%

Vitamin A 15.9% Vitamin C 64.1%

Calcium 9.2% Iron 20.4%

*Based on a 2000 Calorie diet


1. Wash the chicken pieces well. Discard the neck and fine bones near the breast. Marinate in salt and set aside.
2. Broil the saffron on an iron skillet and crumble it into a cup of hot water.
3. Grind the whole long masala list with half a cup of water till it is very soft.
4. Heat three tablespoons ghee in a large vessel over medium flame. Drop in the chicken pieces and fry till red. Lower the flame, cover and allow the chicken to roast in its own juices for seven minutes. Add the ground masala and stir non-stop for ]0 minutes. Add the coconut milk and saffron, taste for salt and place on a low flame for 15 minutes. Serve with rice and papads.