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Low Fat Murgh Kurkuri

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Low Fat Murgh Kurkuri
  • Recipe Servings: 2
  • Cook Time:
  • Crunchy bits of chicken fried in a coating of channa dal and green chillies.


  • 4 (1/2 kg) chicken breasts, boneless
    2 tsp garlic paste
  • 2 Tbsp sirka (vinegar)
  • 2 tsp salt or to taste
  • 1/4  tsp kali mirch (powdered black pepper )
  • 1/4 cup hari dhania (coriander leaves), chopped
  •  2 tsp hari  mirch (green chillies), chopped fine
    1/2 cup channas roasted, coarsely pounded
  • 1 tsp (5 gm) oil
  • Nimbu (sour lime), to squeeze over the chicken and lemon twists to garnish


  1. Cut chicken pieces into half and prick with a fork.
  2. Marinate in garlic paste, vinegar, salt and black pepper, and keep thus for 2-3 hours.
  3. Mix together the channas, coriander and green chillies.
  4. Coat chicken pieces with the channa mixture.
  5. Brush a seasoned pan or a non-stick pan, with oil.
  6. Heat the pan over high heat and place chicken pieces in the pan.
  7. Turn and lower the heat till chicken is cooked through (15-20 minutes).
  8. Brown on both sides, and serve hot with the lemon squeezed over the chicken, garnished with lemon twists.