Matka Murgh Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Whole chicken wash and cut in to 8 pieces .now tomato, capcicum and onion cut in to small cubes in a bowl add garlic paste ,black pepper powder ,few saffron, yogurt , salt mix and make paste then apply on half chicken and leave for half an hour keep in refrigerator after this non in stick pan heat oil and fry ginger garlic paste then fried onion ,turmeric ,red chili powder ,green chili ,coriander powder and some water add and cook and roast masala well .now yogurt and masala marinated chicken add and fry after 5 minutes .add 1 glass water when water boil then flame slow and cook 20 to 25 minutes .finally black cumin ,all spices powder, Egg (boiled)and chopped vegetables add .now in slow flame cook for 10 minutes then dish out and garnish with green coriander and serve with chapatti.

Method:

Firstly fry paratha .now chicken seekh kabab fry then place on paratha with all ingredients then roll it and serve.

Method:
Heat the butter and roast the almond ,pistachios and rice when roasted well then mix milk and cook till than thick then add sugar and further cook .when water dry then add dried milk and roast when cool then add fried milk and almond then delicious Gull-e- firdous ready .