Murgh Narangi 

Murgh Narangi 

Murgh Narangi AKA Chicken cooked in thicken gravy flavoured with orange juice and fresh segments.

I know you must be thinking that desi chicken gravy and orange ???? Trust me that fruity flavour and the aroma from orange zest really creates a magic..😊

Friends do try this new recipe using fresh oranges….

Murgh Narangi 🍊

I have used Pakistani sweet oranges..

Please take care in selecting the fruit, it should not be sour.

In India, we get nice orange they will be just perfect for this dish.

But please don’t go overboard in add orange segments or juice or zest in this dish as it might just get too overpowering..


500 gms Chicken

3 medium onion

1 tomato

1 1/2 tsp garlic paste

1 tsp ginger paste

1 tsp cumin seeds

2 green chilies

2 tbsp sour cream/ hung curd

1 tsp red chili powder

1/2 tsp Kashmiri red chili powder

1/2 tsp turmeric powder

1 tsp cumin powder

1 tsp Coriander powder

1/2 tsp black pepper powder

2 oranges

8- 10 cashew nuts

4 tbsp oil

2 tbsp butter

2-3 tbsp Coriander leaves

Cut and slice one onion and deep fry it to make barista ( brown fried onion) and keep it aside.
Dry roast cashew nuts and coarsely ground it, keep it aside for later use.

From one orange remove all the peel, seeds and keep segments in a bowl.

Wash the chicken and keep it in colander, so the excess water drains out.

To marinate chicken put 1/2 tsp of orange zest, hung curd, crushed brown onion, 1/2 tsp of garlic paste, 1/2 tsp of ginger paste, 1/2 tsp red chili powder, black pepper powder and salt. Mix well. Let chicken marinate for 3-4 hours in fridge.

In a wok heat 4 tbsp oil, when oil is hot enough, add cumin seeds and let it crackle. Add finely chopped two onion and saute.
When onion starts to turn light golden in colour add remaining ginger and garlic paste and continue sautéing the onion. Once it onion is golden and rawness of ginger n garlic is gone, Add finely chopped tomato and chopped green chili.
When the tomato and onion became soft and became homogeneous add marinated chicken pieces along with the marinate. Cook over high heat stirring occasionally for around 5 minutes.
Add remaining all dry spices like red chili powder, Kashmiri chili powder, turmeric, cumin powder, Coriander powder and salt in the chicken and stir well.
If you find chicken is getting too dry, add few tbsps of water, so that all spices can cook nicely.
Bhuno the masala on low heat till the oil separates. By now chicken will be 80 % cooked.

Now add 1/4 cup of orange segments and stir. Cover with lid and let it cook for another 5-7 minutes or until chicken is cooked.
Now add about 1/4 to 1/2 cup orange juice ( depending on your taste, I added 1/4 Cup) and coarsely ground cashew nuts and stir well.
Let it cook for another minute and finish off with 2 tbsp of butter and chopped coriander leaves.

Murgh Narangi is ready to be served.
PS: please select sweet oranges and do taste it before using it .
Don’t go overboard in adding orange flavor in the gravy as it gets overpowering.


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