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Murgh Oudhi

Our version of the ever popular creamy chicken, Murgh Makhani. We’ve based this recipe on a dish my father’s good friend used to enjoy whilst at college in Lucknow (Oudh). Interestingly, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking….beautiful!

Serves 4-6 people


Chicken, 1kg/2lbs, thigh meat, chopped into good sized, chunky mouth-sized pieces OR left as ‘chunks’ (breast meat is fine, but I prefer the taste and texture of thigh meat…give it a try!)

Lemon, ½, juice and zest


Greek (style) natural yoghurt,       300ml/½ pint

Ghee or Butter,                              100g/3½oz  softened

Cream,                                            100ml/5tblsp

Ginger, fresh root                           60g, 2 fat inches, roughly chopped

Garlic                                               4 fat cloves

Chilli, red                                        1, deseeded and roughly chopped (or more if you’d like it a little hotter!!)

Sunflower oil,                                 30ml/2tblsp

Cheese,                                           60g/2oz, grated (use your favourite type of cheese, but Jarlsberg,

Emmental or a mild cheddar work really well)

1 packet of GREEN SAFFRON Murgh Oudhi Spice Mix

How to make your meal:

This is a really easy one…..

  1. Place the chicken into a sturdy, snug fitting roasting tray. Sprinkle the chicken with the lemon zest and its juice. Cover with wetted greaseproof or foil and set aside.
  2. Meanwhile, pop all of the Marinade ingredients and your GREEN SAFFRON Murgh Oudhi Spice Mix into a food processor and blitz to a smooth, thick paste.
  3. Pour your marinade over the lemony chicken, scraping every last bit from the processor’s ‘jug’, then mix everything around to combine all the flavours and to coat the meat.
  4. Cover with the foil again and place in your fridge for about 20 minutes.
  5. Turn your oven on to medium / low heat. About 180°C, Gas Mark 5 is fine.
  6. Pop the roasting tray, still covered with foil onto the middle shelf of your oven and shut the door!
  7. Allow to cook for 20minutes, then take off the foil cover and roast for a further 10 minutes or until the chicken is just cooked, but still juicy and tender.
  8. Serve immediately with green leaves, Indian breads and Green Saffron’s Aged Basmati rice, spooning the roasted marinade juices all over for extra (special) flavour …simply beautiful!!

Alternative suggestions:

Try pushing the marinated pieces of chicken onto a skewer for a brochette effect, grill or cook on a griddle pan and serve with good crusty sour-dough or freshly baked bread and a crisp salad….You could use pieces of 1kg lamb, leg of lamb, instead of the chicken for a more ‘meaty’ feast!


This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients, or add others, go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!

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