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Karare Murgh ke Pasande

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Karare Murgh ke Pasande

Karare Murgh ke Pasande


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 Hour

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!


  • 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)


    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


For the hara masala:

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.

Transfer them into a mortar and pestle. Add coconut vinegar, a little water and sugar. Pound them into a fine paste.

For the chicken:

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.

In a plate, add rava to coat the marinated chicken breast and pan fry them.

Serve hot.

Key Ingredients: vegetable oil, cinnamon, black pepper, coriander seeds, cumin seeds, garlic, green chillies, desiccated coconut, turmeric, red chilli, salt, coriander leaves, mint leaves, basil, sugar, chicken, semolina

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