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Murg Ke Achari Parche

Kebab.King's picture
  Kalonji 3⁄4 Teaspoon
  Aniseed 3⁄4 Teaspoon
  Mustard oil 75 Milliliter
  Fenugreek seeds 3⁄4 Teaspoon
  Yellow chili powder 1 Teaspoon
  Ginger paste 1 Tablespoon
  Gram flour 4 Teaspoon
  Garlic paste 1 Tablespoon
  Garam masala powder 1⁄4 Teaspoon
  Salt To Taste
  Boneless chicken pieces 500 Gram
  Pickle 2 Tablespoon

1 Soak the kalonji, aniseed and fenugreek seeds in mustard oil for 2 days prior to cooking. Mix pickle with 1 tbsp water for 15 minutes mash and strain to get the juice.
2 Combine the gram flour, mustard oil mix, chilli powder, ginger garlic paste, garam masala powder, pickle juice and salt. Mix this thoroughly with the chicken pieces. Keep aside for 4 hours.
3 Skewer and cook over charcoal fire or in a hot oven or tandoor. You may also saute them in a non-stick frying pan.
4 Serve with onion rings and a green salad.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 207

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 88 mg29.3%

Sodium 288.5 mg12%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.2 g4.7%

Sugars 2.3 g

Protein 28 g56.6%

Vitamin A 1.6% Vitamin C 9%

Calcium 3.5% Iron 10.3%

*Based on a 2000 Calorie diet

Murg Ke Achari Parche Recipe