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Murg Ke Achari Parche

Kebab.King's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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