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Karare Murgh ke Pasande Recipe

Karare Murgh ke Pasande
How to make Karare Murgh ke Pasande

About Karare Murgh ke Pasande Recipe: 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!

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Medium

Ingredients of Karare Murgh ke Pasande

  • For the hara masala:
  • 1 tbsp oil
  • 1 Cinnamon stick
  • 10 Peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp cumin
  • 15 Garlic cloves
  • 4 Green chillies (split)
  • 1 cup coconut, grated
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • to taste salt
  • Handful of pudina leaves
  • Handful of coriander leaves
  • 3-4 basil leaves (tulsi)
  • Water
  • 3 tsp coconut vinegar
  • A pinch of sugar
  • For the chicken:
  • 2 Chicken breast (sliced horizontally)
  • 1 cup rava/ suji
  • 1 tbsp oil (to pan fry)

How to Make Karare Murgh ke Pasande

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Prepare 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.

Prepare 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.
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