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Murgh Aur Paneer Ki Khurchan & Mattar Malai

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Murgh Aur Paneer Ki Khurchan & Mattar Malai
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • Immersed with flavour, thin strips of paneer and chicken are served on a bed of creamy peas and topped with fried shredded phyllo.


  • 1 chicken breast boneless
  • 75 gm paneer
  • 1 packet bhuna masala
  • A pinch of Kashmiri red chilli powder
  • 1 tsp ginger garlic paste
  • 2 tsp cornflour
  • 1 egg
  • 2 tsp lemon juice
  • Oil for frying
  • 2 tsp chopped coriander
  • 1 sheet phyllo pastry (Paper thin sheets of un-leavened flour. Available in supermarkets and specialty stores)
  • 6 Tbsp cream
  • 1 cup frozen green peas
  • 1 tsp chopped dill leaves
  • 1/2 tsp cumin
  • 1 tsp chopped ginger
  • Chopped green chilli, to taste
  • 2 Tbsp tomato puree


  1. Clean and cut chicken breast into julienne. Add egg, salt and corn flour. Keep aside.
  2. Cut paneer into thin julienne.
  3. Fry chicken and paneer separately till light golden in color. Drain and keep aside.
  4. Heat oil in a pan, saute ginger garlic paste. Add bhuna masala along with red chilli powder and tomato puree. Cook well.
  5. Add fried chicken and paneer toss well to coat evenly. Adjust seasoning.
  6. Finish with fresh coriander and lemon juice.
  7. Cut phyllo sheets into very thin julienne, deep fry till golden in color.
  8. For creamed green peas, heat oil in pan and add cumin. Add chopped ginger and green chillies. Add boiled peas and cook.
  9. Add cream and dill leaves. Adjust seasoning.
  10. Serve khurchan with creamed green peas and fried phyllo.