Murg Ke Achari Parche Recipe
Ingredients
| Kalonji | 3/4 Teaspoon | |
| Aniseed | 3/4 Teaspoon | |
| Mustard oil | 75 Milliliter | |
| 3/4 tsp fenugreek, seeds | ||
| 1 tsp yellow chilli powder | ||
| Ginger paste | 1 Tablespoon | |
| Gram flour | 4 Teaspoon | |
| Garlic paste | 1 Tablespoon | |
| Garam masala powder | 1/4 Teaspoon | |
| Salt | To Taste | |
| 500 g boneless pieces of chicken | ||
| 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.
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.
Chef
