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    You are in: Home / Recipes / Indian Chicken With Vegetables (Murgh Subji Wala) Recipe
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    Indian Chicken With Vegetables (Murgh Subji Wala)

    Average Rating:

    7 Total Reviews

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    • on July 14, 2002

      Made this for mom and my brother for lunch this afternoon. I made some additions: 1) I added 1/2 tsp. more of turmeric powder, 2) 1 more tomato, 3) Substituted the cayenne pepper with 1/4 tsp. black pepper as I didn't have the former at hand, 4) Used 1/2 a tsp. more of salt. Additionally, I used 1 1/2 tsp. red chilli powder, 2 cups water to cook the chickeni.e. I added in the chicken in step number 6( I did not do the step 1 of this recipe, because when I put in 4 small pieces of chicken to cook, they just got stuck to the skillet and I had to start all over again in another skillet). Also, I added the garam masala powder in step 5 with the other masala powders. I allowed the chicken to cook along with the veggies on medium-high flame for 25-30 minutes, stirring every 5 minutes. The gravy tasted wonderful I was told! I garnished the dish with lots of chopped corriander leaves. Mom and brother liked it, Thanks Sue!

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    • on January 10, 2009

      Good, simple recipe. Easy to prepare and minimal ingredients needed.

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    • on January 17, 2008

      This was so fabulous! I substituted zucchini in, since I had no bell peppers, and added about 1/8 cup of boiling water when the chicken was re-added to the pan to keep it from sticking. Will definitely make again!

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    • on May 28, 2007

      Very yummy. Guests loved it and asked for recipe. Referred them to website. I used boneless chicken breasts and thighs. I think it is good to take the chicken pieces out and serve vegies separately.

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    • on January 12, 2004

      This was a great dish! The only change I made was to add about 3/4 cup of chicken broth when it was simmering, just to give it a bit more suace. Next time I may add a bit more cayenne pepper since we like things on the spicey side. I served this with rice and nan bread! I'll certainly be making this again. Thanks for sharing!

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    • on July 24, 2003

      This recipe is delicious! I followed most of the suggestions from the two previous reviews (I added 1/2 tsp more tumeric powder, 1 more tomato, as well as the chili powder. I browned the chicken in step #2 and yes, it did stick to the pan but so what! I added water in step 6 so all the stuff that stuck to the pan came off and blended with the veggies. Oh, and I also added the garam marsala with the other spices in step #5.) Next time I will double the onions, peppers, mushrooms and tomatoes bec most of the wonderful flavor of the spices could be tasted in the vegetables, not the chicken. Truly this is an extremely flavorful dish and I really can't wait to try it again. Thanks so much Sue L!

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    • on November 15, 2002

      What a wonderful recipe! The flavours in this dish all melded together beautifully and the aroma is intoxicating.The only thing I did differently was to sprinkle the garam masala in with the other spices and add some chicken broth to make it more saucey.This was thoroughly enjoyed by everyone at the table and two of my guests even asked for the recipe.

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    Nutritional Facts for Indian Chicken With Vegetables (Murgh Subji Wala)

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.6
     
    Calories from Fat 231
    62%
    Total Fat 25.6 g
    39%
    Saturated Fat 6.6 g
    32%
    Cholesterol 103.5 mg
    34%
    Sodium 684.8 mg
    28%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.4 g
    13%
    Protein 27.2 g
    54%

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