Story ProgressBack to home

Nimbu Aur Haldi Ka Duwari Murgh Recipe

Nimbu Aur Haldi Ka Duwari Murgh
How To Make Nimbu Aur Haldi Ka Duwari Murgh

About Nimbu Aur Haldi Ka Duwari Murgh: A stellar Indian chicken recipe that can amp up your snack platter instantly. With tangy lemon-mint sauce along with spicy flavours of chillies, nimbu aur haldi ka duwari murgh is an ultimate crowd pleaser!

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings2
  • Medium

Ingredients of Nimbu Aur Haldi Ka Duwari Murgh

  • 50 gms haldi paste
  • 20 gms garlic, chopped
  • 20 gms ginger-garlic paste
  • 10 gms green lemon
  • 10 gms salt
  • 10 gms lemon juice
  • 20 gms garam masala powder
  • 20 gms carom seeds
  • 5 gram asafoetida
  • 20 gms yellow chilli powder
  • 20 gms mustard oil
  • 300 gram chicken
  • For mint sauce:
  • 1 cup coriander leaves
  • 1/4 cup mint leaves
  • 10 gms ginger garlic paste
  • 10 gms onion
  • 20 gms black salt
  • 20 gms green chilli
  • 20 gms lemon juice
  • 20 gms asafoetida
  • 20 gms jeera powder, roasted
  • 20 gms ice cubes
  • For tomato chilli:
  • 20 gms tomatoes
  • 5 gram green chilli
  • 5 gram garlic
  • 3 gram black salt
  • 20 gms onion

How to Make Nimbu Aur Haldi Ka Duwari Murgh

HideShow Media
Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with spices such as garam masala, carom seeds, asafoetida, salt and yellow chilli. Mix it well so that all the spices are absorbed by chicken.
Take a pan and add mustard oil and cook it till rare medium.
Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has nice golden colour on top of it.
Meanwhile for sauce, cut tomatoes into 1⁄4 along with onion and grind it in a jar along with green chillies and salt and bit of sugar grind it well once it comes in smooth paste.
For mint sauce add coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.
Put chicken leg on the plate with mint and tomato chutney and garnish it with coriander.
Dark / Light mode