Murgh

Murgh is a term used in several South Asian languages, particularly Urdu, Hindi, and Persian, to refer to chicken or chicken meat. The word derives from the Persian murgh, meaning bird or chicken, and is widely used in culinary and everyday language across the region.

In culinary contexts, murgh denotes chicken as an ingredient in dishes from Indian, Pakistani, and Afghan cuisines. Popular preparations include murgh tikka, a marinated and grilled chicken; murgh tandoori, chicken cooked in a clay oven; murgh makhani, also known as butter chicken; and murgh korma, a mildly spiced creamy curry. Murgh is also featured in a range of curries, gravies, and kebabs across regional menus.

Murgh is prepared in many regional styles, from tandoori and grilled preparations to slow-cooked curries and rich Mughlai dishes that may incorporate nuts, cream, and saffron. The term is commonly used in restaurant menus and home cooking to indicate chicken-based dishes, distinguishing them from other meats.

Nutrition and usage notes: as with other chicken products, murgh provides a source of protein and varies in fat content depending on cut and preparation. The word functions as a culinary label for chicken meat rather than the live bird in recipes and menu descriptions.