Murgh Ka Khurchan

Ingredients list for Murgh Ka Khurchan

• 400 grams Boneless chicken cut into thick strips
• 2 teaspoons Ginger-garlic paste
• 2 teaspoons Lemon juice
• to taste Salt
• 1 tablespoon Oil
• 2 tablespoons Cornflour/ corn starch
• 1 teaspoon Cumin seeds
• 2 teaspoons Garlic paste
• 2 medium Green capsicums cut into thick strips
• 2 medium Tomatoes seeded and thick strips
• 2 medium Onions, sliced thickly
• 6 tablespoons Tomato puree
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Dried fenugreek leaves (kasoori methi), roasted and crushed

Method

1. Apply a mixture of ginger-garlic paste, one teaspoon lemon juice and salt over the chicken strips.
2. Cover and keep in a refrigerator to marinate for ten to fifteen minutes.
3. Heat sufficient oil in a kadai. Sprinkle cornflour on the marinated chicken strips and mix well so that the chicken pieces are well coated.
4. Deep-fry, a few at a time, till crisp. Drain on absorbent paper and set aside.
5. Heat one tablespoon oil in a non-stick kadai. Add cumin seeds.
6. When they begin to change colour, add garlic paste, capsicums, tomatoes and onions and sauté for five to six minutes.
7. Add the fried chicken strips, tomato puree, salt and red chilli powder.
8. Sauté for two to three minutes or till the chicken begins to stick to the pan.
9. Scrape the chicken off the bottom of the pan and continue to sauté till chicken again begins to stick to the pan.
10. Add one-fourth cup water and stir.
11. Cook for a minute and stir in the remaining lemon juice and dried fenugreek leaves. Serve hot.

Nutrition Info