Murgh Ke Parche
Serves 1
Directions
- 1Take boneless chicken, preferably leg boneless for juiciness.
- 2Add ginger garlic paste to the chicken to eliminate its smell.
- 3Add salt.
- 4Add red chili powder.
- 5Add yellow chili powder.
- 6Add nutmeg powder to tenderize the chicken and enhance flavor.
- 7Mix all the ingredients well for the first marination.
- 8Leave the chicken to marinate for 15 minutes.
- 9After 15 minutes, add turmeric.
- 10Add black pepper powder, a generous amount.
- 11Add brown onion paste.
- 12Add cashew paste.
- 13Add ghee to ensure the chicken remains juicy.
- 14Mix all ingredients thoroughly.
- 15Add a small amount of cloves powder.
- 16Finally, add roasted gram flour as a binding agent and for flavor.
- 17Heat a tawa on gas.
- 18Add ghee to the hot tawa.
- 19Place the marinated chicken pieces on the tawa.
- 20Cook until one side is done and has a good color.
- 21Once cooked, squeeze lemon juice over the chicken.
Ingredients
- Red chili
- Lemon
- Yellow chili
- Nutmeg powder
- Cloves
- Salt
- Black pepper
- Roasted gram flour
- Turmeric
- Ginger garlic paste
- Brown onion paste
- Ghee
- Cashew paste
- Boneless chicken (preferably leg boneless)
Equipment
Tawa
Tips
- Use leg boneless chicken for juicier results.
- Ginger garlic paste helps remove the smell from the chicken.
- Nutmeg powder makes the chicken soft and adds flavor.
- Cloves powder should be used sparingly as it can cause bitterness, but it gives a smoky flavor.
- Roasted gram flour acts as a binding agent and adds a unique flavor to Awadhi cuisine.
- Do not use chaat masala as it will spoil the natural flavor of the chicken.
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