Name: Jalandhari Murg
SKU: 10129
Availability: InStock

Jalandhari Murg

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$18.00 Prices are inclusive of 9% GST

Jalandhari Murg is a bold and flavorful Punjabi-style chicken curry, known for its rich, aromatic gravy infused with spices, yogurt, and tomatoes. This dish originates from Jalandhar, Punjab, and embodies the essence of traditional North Indian cuisine with its deep, earthy flavors and luscious texture.

What makes Jalandhari Murg unique is the balance of heat, tang, and creaminess, combined with the slow-cooked, tender chicken that absorbs the spices beautifully. Served best with naan, paratha, or fragrant basmati rice, it’s a royal treat for those who love robust Indian flavors.

Description

Indulge in the royal flavors of Punjab with our authentic Jalandhari Murg, slow-cooked in a rich, creamy gravy with aromatic spices. Try it today at Sankranti Multicuisine Restaurant!

FOR THE CHICKEN MARINATION

Chicken (bone-in for deep flavor)
Yogurt
Ginger-Garlic Paste
Red Chili Powder
Turmeric Powder
Lemon Juice
Salt

FOR THE RICH JALANDHARI GRAVY

Mustard Oil or Ghee
Cumin Seeds
Onions (finely chopped)
Tomato Puree
Green Chilies (slit)
Cashew Paste (for creaminess)
Coriander Powder
Cumin Powder
Garam Masala
Kasuri Methi (dried fenugreek leaves)
Fresh Cream (optional)
Fresh Coriander Leaves

HIGH PROTEIN CONTENT

Chicken is a lean protein source, helping in muscle growth and repair.

BOOSTS DIGESTION & METABOLISM

Spices like cumin, coriander, and chilies help improve digestion and boost metabolism.

❤️ HEART-HEALTHY INGREDIENTS

Tomatoes and garlic support heart health and reduce inflammation.

RICH IN ESSENTIAL NUTRIENTS

Cashews and yogurt provide healthy fats, calcium, and magnesium for strong bones.

Jalandhari Murg is inspired by the rich culinary traditions of Punjab, known for its robust spices and slow-cooked curries. Originating from Jalandhar, this dish is a reflection of traditional home-style cooking, where spices are roasted and blended to bring out their deep flavors.

It is believed that this dish was originally prepared in rustic Punjabi kitchens using a wood-fired stove (tandoor), which enhanced its smoky essence. Over time, it evolved into a restaurant-favorite dish, popular for its silky gravy and aromatic spices.