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Karare Murgh ke PasandeKarare Murgh ke Pasande

Chef

:Aditya Bal

Recipe Servings

:4

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!

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Ingredients

  • 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)

    Water

    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

Method

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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