Murgh Ke Parche

Serves 1
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Directions

  1. 1Take boneless chicken, preferably leg boneless for juiciness.
  2. 2Add ginger garlic paste to the chicken to eliminate its smell.
  3. 3Add salt.
  4. 4Add red chili powder.
  5. 5Add yellow chili powder.
  6. 6Add nutmeg powder to tenderize the chicken and enhance flavor.
  7. 7Mix all the ingredients well for the first marination.
  8. 8Leave the chicken to marinate for 15 minutes.
  9. 9After 15 minutes, add turmeric.
  10. 10Add black pepper powder, a generous amount.
  11. 11Add brown onion paste.
  12. 12Add cashew paste.
  13. 13Add ghee to ensure the chicken remains juicy.
  14. 14Mix all ingredients thoroughly.
  15. 15Add a small amount of cloves powder.
  16. 16Finally, add roasted gram flour as a binding agent and for flavor.
  17. 17Heat a tawa on gas.
  18. 18Add ghee to the hot tawa.
  19. 19Place the marinated chicken pieces on the tawa.
  20. 20Cook until one side is done and has a good color.
  21. 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.
Murgh Ke Parche | Clip Recipe