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Karare Murgh ke Pasande

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Karare Murgh ke Pasande
  • Recipe Servings: 4
  • Cook Time:
  • Chicken breast marinated in a herb based coconut-y paste, coated in semolina and pan fried. A crisp treat that is perfect for a dinner party. Simple to cook yet fancy to serve!

Ingredients

  • For the hara masala:
  • 1 Tbsp oil
  • 1 stick cinnamon
  • 10 peppercorns
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin
  • 15 garlic cloves
  • 4 green chillies, split
  • 1 cup grated coconut
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • Salt, to taste
  • Handful of pudina leaves
  • Handful of coriander leaves
  • 3-4 holy basil leaves (Tulsi)
  • Water
  • 3 tsp coconut vinegar
  • Sugar, a pinch

  • For the chicken:
  • 2 chicken breast, sliced horizontally
  • 1 cup rava/ suji
  • 1 Tbsp oil, to pan fry

Method

  1. For the hara masala:
  2. In a pan add oil, cinnamon, peppercorns, coriander seeds, cumin, garlic cloves, green chillies, grated coconut, turmeric, red chilli powder, salt, pudina leaves, coriander leaves and tulsi. Roast them for 2-3 minutes.
  3. Transfer them into a mortar and pestle. Add coconut vinegar, a little water and sugar. Pound them into a fine paste.
  4. For the chicken:
  5. Season the chicken breast with a pinch of salt and bash them with a meat hammer to tenderize the chicken breast. Coat the chicken breast with the hara masala. Refrigerate for 30-40 minutes.
  6. In a plate, add rava to coat the marinated chicken breast and pan fry them.
  7. Serve hot.

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