Begmati Chicken: Recipe with Step-by-Step Pictures

When it comes to chicken recipes, my favorite is undoubtedly the simple, classic chicken curry. Simmering away in a pressure cooker, it is my ultimate comfort food and gives me a feeling of home no matter how far I actually am from my place. Being said that, I never shy away from experimenting with chicken either.

Begmati chicken or Begmati Murg is one such recipe that not only is unique, refreshing and utterly delicious, but is also super easy and quick to make. This chicken recipe has always been a winner at my home. So before the winter wonder scallions vanish from the market and coriander prices skyrocket, head to the kitchen and work your magic.



1kg Chicken (cut into medium sized pieces on the bone. You can go for boneless if you wish to.)

Cashew/Kaju paste (8-10 cashews made into fine paste)

1 medium bunch Scallions/Spring onions

1 medium bunch fresh Coriander

3 medium sized onions, finely chopped (you can use onion paste)

1 whole garlic, finely chopped (you can use garlic paste)

1 inch ginger, grated (you can use ginger paste)

10 green chilies (use more or lesser as per your preference)

2-3 green cardamoms

1 tsp cumin/jeera powder

1tsp coriander/dhania powder

1tsp dry chili powder (optional)

A pinch of Turmeric/haldi powder

Salt (as per taste)

Sugar (as per taste)

Oil (mustard or refined as per your preference)



Heat oil in a pan and add cardamoms, chopped garlic and the chopped onions. Sauté till the onion turns translucent. If you are using garlic paste, add it once the onion or onion paste becomes light brown.

Add chicken and stir on high flame. This will help in sealing in the juice.

Now add jeera powder, dhania powder, turmeric, chili powder, salt and sugar. Mix well, cover and cook for around 5 minutes.

Add the kaju paste once the masala is done and you see oil separating. Add warm water if necessary. (I didn’t add any extra water)

Now simmer and cook till the chicken is almost done. Keep stirring in between to make sure the gravy isn’t sticking to the bottom of the pan.

In the meantime we will prepare the green mix. Boil water in a pan and dunk in the scallion and coriander leaves. Wait no more than a minute and quickly take them out and transfer them into ice water. This process will help you in getting that natural bright lush green color. Now transfer them to a blender jar, add the green chilies and blend well. Don’t add water if it isn’t absolute necessary.

Uncover the kadai and see if the chicken is almost done. Now pour in the prepared paste and stir on high flame till the chicken is fully done. You have to remember two things here, not to add the paste before the chicken is almost done and also not to overcook the chicken after adding the paste. This will make sure that the bright color of the scallion-coriander paste remains intact.
(But you know, it boils down to your own preference, the actual recipe of my mum-in-love says not to overcook it to retain the actual color, but I prefer a lil for sauted version of the dish, so I prefer cooking a minute more, doesn't matter if the bright green color remains or not.)


Once done, drizzle some lemon juice and serve with piping hot rice, pulao or roti.

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