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Recipe: How to make Murgh Shan-e-Shadab

By Shadab Ahmed
November 27, 2019 15:41 IST
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Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.

Murgh Shan-e-Shadab


  • 500 gm sarson saag, chopped
  • 600 gm spinach, puree
  • 100 gm methi, chopped
  • 200 gm onion
  • 20 gm cumin
  • 20 gm coriander powder
  • 30 gm turmeric powder
  • 20 gm cumin powder
  • 40 gm chilli powder
  • 3 tbsp ghee
  • 10 gm Kashmiri chilli
  • 100 gm butter
  • 20 gm kasoori methi
  • 100 ml cream
  • 50 gm garlic
  • 10 gm ginger
  • 20 ml oil
  • Salt to taste


  • Take a heavy bottom pan, heat the oil, add cumin seeds and garlic till golden brown.
  • Add the onion and saute. Add all the other ingredients except the spinach paste.
  • Cook the masala properly. Add cream and butter. Let it further cook for 5 minutes.          
  • Add the spinach paste and cook till well mixed. Check for seasoning. Garnish with cream and whole red chilli.

Gandane Ka Saag


For the marinate:

  • 4 nos chicken breasts, flattened gently
  • 2 tbsp ginger garlic paste
  • 2 tsp lemon juice
  • ½ tsp chilli powder
  • 1 tsp turmeric powder
  • 1½ tsp garam masala
  • 2 tbsp curd
  • 1 tsp brown onion paste
  • Salt to taste

For the filling

  • 100 gm chicken kheema
  • 50 gm Amul cheese
  • 75 gm onions, chopped
  • 2 green chillies, chopped
  • 2 tbsp cilantro/corriander, chopped
  • 2 tbsp mint
  • 1 tsp cooking oil
  • ½ tsp chilli powder
  • ½ tsp garam masala 
  • 1 tsp cumin powder
  • 1 tsp ginger garlic paste
  • Salt to taste


  • Marinate the chicken with the marination ingredients for 15-20 minutes. 
  • Add oil to a pan and heat it. Add ginger garlic paste and saute the paste until the raw smell disappears.
  • Add chicken kheema and mix well. Roast the kheema for a few minutes until it changes its colour, keep stirring.
  • Add salt, chilli powder, garam masala and cumin powder. Mix well and cook the kheema for a few minutes until the oil leaves the sides.
  • Add water and cook the kheema on medium to low flame until it gets soft and tender.
  • Cook the kheema for about five minutes and also make sure no water remains. Keep aside.
  • After cooling, mix cheese together and divide into four portions. Spoon one portion on each marinated chicken breast and make a tight roll.
  • Spray a baking tray with some oil and arrange the stuffed chicken on it. Brush with some oil and cook in the oven at 300ºF till it is cooked.
  • Garnish with fresh chopped cilantro/coriander leaves and serve.  

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Shadab Ahmed