Karare Murgh ke Pasande Recipe
How to make Karare Murgh ke Pasande
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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
Prepare the hara masala:
1.
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.
2.
Transfer them into a mortar and pestle. Add coconut vinegar, a little water and sugar. Pound them into a fine paste.
Prepare the chicken:
1.
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.
2.
In a plate, add rava to coat the marinated chicken breast and pan fry them.
3.
Serve hot.