How to make Sangameshwari Chicken - Sangameshwar is the name of a town which gives its name to this chicken delicacy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Green chutney (हरी चटनी)

Cuisine : Maharashtrian

Course : Main Course Chicken

Sangameshwari Chicken Recipe Card

Sangameshwari Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Sangameshwari Chicken checkout Picnic Chicken, Barbeque Chicken, Malvani Chicken Sagoti, Murgh Dum Pukht . You can also find more Main Course Chicken recipes like Chinese Style Claypot Chicken, Moroccon Tagine, Chinese Chicken, Chicken Kofta.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sangameshwari Chicken Recipe

  • Chicken on the bone cut into bite sized pieces 750 grams

  • Green chutney (grind coriander leaves, green chillies, ginger, g 3 tablespoons

  • Salt to taste

  • Oil 1 tablespoon

  • Cinnamon 1 inch

  • Black peppercorns 8-10

  • Black cardamoms 2

  • Cloves 7-8

  • Stone flower (dagad phool) 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Dried coconut ( khopra) grated ½ cup

  • Ghee 2 tablespoons

  • Garlic chopped 1 tablespoon

  • Onion chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Lemon juice 2 tablespoons

  • Fresh coriander leaves chopped + a sprig for garnishing 2 tablespoon

  • Coconut milk 1 cup


Step 1

Put chicken pieces in a bowl, add salt and green paste, mix well and set aside.

Step 2

Heat oil in a non-stick pan, add cinnamon, peppercorns, black cardamom, cloves, stone flower and poppy seeds and sauté till fragrant. Add dried coconut, mix and sauté for 5 minutes or till the mixture is dark brown. Remove from heat and cool.

Step 3

Heat ghee in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.

Step 4

Add chilli powder and mix well. Add ½ cup water, mix, cover and cook on low heat for 10 minutes.

Step 5

Grind together the sautéed spice-coconut mixture with some water to a fine paste. Add this to the chicken, mix, cover and cook for 5 minutes.

Step 6

Add lemon juice and mix well. Add coriander leaves, mix and cook on low heat for 2 minutes. Add coconut milk, mix and cook on low heat for 5 minutes.

Step 7

Serve hot garnished with a coriander sprig.