Murg, Murga, Kombadi, Kukad etc are the names used in some of the languages and sections of the People of India. But, what is common is the fact it’s the most liked dish amongst the non-vegetarian gourmet.
The Indian pallet is so vast and varied that there is always a possibility of getting to taste a new flavored preparation, every single day of the year. Its’ my endeavor to acquaint you and help you to enjoy a variety that I am sure has been missed till date. Gather the following ingredients and have a good meal with Tawa Phoolka or Tandoori Roti. Salad of raw onion and cucumber will be an appropriate accompaniment.
You will require:
· Chicken whole (dressed wt not more than 500gm) -01 cut into 08 pcs.
· Hung Curd – 1/2 cup
· Onion diced – 01 cup
· Ginger – 30gm
· Garlic – 08 pods
· Cinnamon powder – 01tps
· Green Cardamom powder – 01tps
· Coriander powder – 01tps
· Red Chili powder – 01tps
· Cloves – 06pcs
· Chicken Masala (branded) – 01+1/2tps
· Jeera powder – 01tps
· Salt to Taste
· Fresh Coriander leaf – 02tps
· Juice of ONE Lime
· Desi Ghee – 06tps
METHOD
A. Except Desi Ghee, Juice of lime and chicken, put all in a blender with a little salt and blend enough to form a paste.
B. In a bowl put all of the chicken and the blended mixture and cover the chicken.
C. Melt the Desi Ghee and add to the bowl.
D. Adjust Salt. Now mix to cover all of the chicken and keep it in a cool place or fridge to marinate for an hour or a little more.
1. Place a flat deep non-stick frying pan on medium flame
2. Smear with a little Desi Ghee and arrange all of the chicken in a single layer to fry.
3. Every 03 minutes or so turn the chicken to roast all sides to cook evenly.
4. When well cooked, the chicken will be golden brown.
5. Remove to serving platter, garnish with fresh coriander & serve as suggested.
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