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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.

Key Ingredients: oil, Cinnamon stick, Peppercorns, coriander seeds, cumin, Garlic cloves, Green chillies (split), coconut, turmeric, red chilli powder, salt, pudina leaves, coriander leaves, basil leaves (tulsi), Water, coconut vinegar, sugar, Chicken breast (sliced horizontally), rava/ suji, oil (to pan fry)

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