Indian Chicken with Vegetables (Murgh Subji Wala)

Prep Time
Cook Time
Ready In

"I can't go too long without eating Indian food. I need it for survival. It's one of my basic food groups! :) Have this with some hot chapatis and a few chilies, and some dal soup! You'll have sweet dreams that night."

Original recipe yields 6 servings


  • Serving Size: 1 (307.9 g)
  • Calories 309.6
  • Total Fat - 10.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 559.7 mg
  • Sodium - 981.7 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.7 g
  • Protein - 45.7 g
  • Calcium - 42.6 mg
  • Iron - 6.8 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.1 mg

Step 1

Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.

Step 2

Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.

Step 3

Remove chicken from pan and set aside.

Step 4

Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.

Step 5

Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.

Step 6

Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.

Step 7

Remove from heat and sprinkle with garam masala.

Tips & Variations

  • Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
  • I also like to have fresh chilies and lemon wedges available as condiments also.


Bergy (RIP" Forever in our Kitchen)

Attractive tasty recipe. I got everything ready up to step 6 early in the day then finished cooking 30 minutes before serving. I used 3/4 teaspoon cayenne - perfect. Another winner from Sue

(11 Feb 2014)


What a delicious dish this is. Very easy to throw together and lovely flavours. What else could one want.

review by:
(20 Nov 2013)