If you are someone who enjoys non-vegetarian delicacies, then this Muradabadi Chicken Pulao is going to be your comfort food. Shared by Chef Kunal Kapur in an Instagram post dated April 14, 2026, this recipe proves that simple ingredients can create magic. Here’s a breakdown of the recipe. This delicacy is a perfect option for a quick Sunday brunch with friends and family.
Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipe
Kunal Kapur captioned, “Tender, juicy chicken pieces nestled in long-grain basmati rice, flavoured with whole spices and green chillies, coming together in a way that feels like a warm hug on a plate. It’s one of those light, white pulao that doesn’t need heavy masalas, yet always delivers on deep, soulful flavour.”
Ingredients required
Here are the ingredients required to make Muradabadi Chicken Pulao:
For Marination:
Chicken, with bone – One kg
Salt to taste
Lemon juice – Three–to–four tbsp
Green chilli paste – Two tbsp
Ginger garlic paste – Two tbsp
Fennel seed powder – One tbsp
Coriander powder– Two tbsp
Javitri – Two–three blades
Cinnamon sticks – Two
Bay leaves – Two
Peppercorns – 10–12
Cardamom– Five
Cloves – Five
Nutmeg - One by four
Curd – One cup
For Cooking:
Ghee/Oil – One cup
Onion, sliced – One and a half cups
Water – Two and a half to three cups (approx)
Green chillies, slit – Five–six nos
Basmati Rice – Two cups
Salt to taste
Saffron, dissolved – a pinch
Muradabadi Chicken Pulao recipe
Here’s a step-by-step recipe for Muradabadi Chicken Pulao:
Step 1: Marinate the chicken with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and all whole spices.
Step 2: Let it rest for two to six hours.
Step 3: Wash and soak basmati rice for 30 minutes, then drain.
Step 4: Heat ghee or oil, sauté sliced onions till light golden. Add marinated chicken and cook till it releases moisture.
Step 5: Add two and a half to three cups of water and slit green chillies. Cook until the chicken is almost done, and the broth is flavourful.
Step 6: Add the soaked rice, mix gently, and cook until the water is mostly absorbed.
Step 7: Drizzle saffron water, cover, and cook on a low flame for 15 to 20 minutes.
Step 8: Rest for 10 minutes, fluff gently and serve hot.
Who is Chef Kunal Kapoor?
Born on September 18, 1979, Kunal Kapur is an Indian celebrity chef, known for hosting and judging MasterChef India. He also runs his restaurant ‘Quarter Plate,’ located in Noida, where the menu offers a blend of traditional Indian flavours with modern culinary techniques.