How to make Murgh Ka Khurchan -
Crispy chicken and vegetable medley.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Madhya Pradesh
Course : Main Course Chicken
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Murgh Ka Khurchan checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken Teriyaki With Ginger Spring Onions Kiwi Salsa With Chicken Keto Lasagna- Sk Khazana One Pot Creamy Mushroom Chicken
Murgh Ka Khurchan Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Ka Khurchan Recipe
Boneless chicken cut into thick strips 400 grams
Ginger-garlic paste 2 teaspoons
Lemon juice 2 teaspoons
Salt to taste
Oil 1 tablespoon
Cornflour/ corn starch 2 tablespoons
Cumin seeds 1 teaspoon
Garlic paste 2 teaspoons
Green capsicums cut into thick strips 2 medium
Tomatoes seeded and thick strips 2 medium
Onions, sliced thickly 2 medium
Tomato puree 6 tablespoons
Red chilli powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi), roasted and crushed 1 teaspoon
Method
Step 1
Apply a mixture of ginger-garlic paste, one teaspoon lemon juice and salt over the chicken strips.
Step 2
Cover and keep in a refrigerator to marinate for ten to fifteen minutes.
Step 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.
Step 4
Deep-fry, a few at a time, till crisp. Drain on absorbent paper and set aside.
Step 5
Heat one tablespoon oil in a non-stick kadai. Add cumin seeds.
Step 6
When they begin to change colour, add garlic paste, capsicums, tomatoes and onions and sauté for five to six minutes.
Step 7
Add the fried chicken strips, tomato puree, salt and red chilli powder.
Step 8
Sauté for two to three minutes or till the chicken begins to stick to the pan.
Step 9
Scrape the chicken off the bottom of the pan and continue to sauté till chicken again begins to stick to the pan.
Step 10
Add one-fourth cup water and stir.
Step 11
Cook for a minute and stir in the remaining lemon juice and dried fenugreek leaves. Serve hot.
Nutrition Info
Calories : 1190 Kcal
Carbohydrates : 28.6 gm
Protein : 114.2 gm
Fat : 55.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
