Murgh Ke Paarche: Luxurious Mughlai Chicken Snack Recipe
2 hours
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About Murgh Ke Paarche: Luxurious Mughlai Chicken Snack Recipe
Experience the decadent flavors of Murgh Ke Paarche, a regal Mughlai chicken snack. Succulent chicken pieces are double-marinated for intense flavor, then slow-cooked in desi ghee until golden and tender. This recipe features a unique blend of aromatic spices and creamy richness, perfect for special occasions or a truly indulgent treat.The secret lies in the meticulous double marination process, ensuring each bite bursts with flavor. Served hot with homemade beetroot and mint chutneys, this dish offers a symphony of textures and tastes that will transport you to the heart of Mughal culinary artistry.Prepare to be amazed by the melt-in-your-mouth texture and the captivating aroma of this unforgettable chicken snack. It’s a dish fit for royalty, yet surprisingly accessible to home cooks.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
Chicken & Initial Marinade
- 200 gm Chicken supreme
- 2 tsp Ginger-Garlic Paste
- 1 Lemon juiced
- 1.5 tsp Salt or to taste
Spice Mix (Prepare Ahead)
- 5 gm Saffron strands
- 30 gm Cashew Paste from roasted cashews
- 15 gm Chickpea roasted, split
- 1 tsp Garam Masala
- 1/2 tsp Salt black, or to taste
- 5 gm Chili Flakes
- 5 gm Mint Leaves dried
- 3 gm Fenugreek Leaf dried
- 5 gm Coriander dried
- 1 gm Carom Seed
- 1 tsp Garlic Powder
- 1 tsp Pepper black, ground
- 1.5 tsp Salt or to taste
Second Marinade & Cooking
- 60 gm Yogurt hung
- 1 tsp Cream fresh
- 1 tbsp Ghee
- 1 tbsp Amaranth Seeds
Beetroot Chutney
- 50 gm Beetroot cooked
- 5 gm Ginger finely chopped
- 1 tsp Chaat Masala
- 1 tsp Chili Powder
- 30 gm Pineapple finely chopped
- 1 tsp Vinegar
- 1.5 tsp Salt or to taste
Mint Chutney
- 50 gm Mint Leaves fresh
- 40 gm Coriander
- 2 Chilies green
- 1 tbsp Lemon Juice
- 1.5 tsp Salt or to taste
- 1 tbsp Dill Leaves for garnish, fresh
Instructions
Prepare the Spice Mix
- Dry roast all spice mix ingredients (saffron, cashews, chana dal, garam masala, black salt, chili flakes, dried mint, kasuri methi, dried coriander, ajwain, garlic powder, and black pepper) in a pan over low heat until fragrant. Crush coarsely and store in an airtight container.
Make the Beetroot Chutney
- Combine cooked beetroot, ginger, chaat masala, chili powder, pineapple, vinegar, and salt in a food processor. Blend until smooth. Adjust seasoning as needed.
Make the Mint Chutney
- Combine fresh mint, coriander, green chilies, lemon juice, and salt in a food processor. Blend to a smooth chutney. Adjust seasoning.
Marinate the Chicken (First Marinade)
- Marinate chicken supreme with ginger-garlic paste, lemon juice, and salt for at least 20 minutes.
Marinate the Chicken (Second Marinade)
- Add the prepared spice mix and hung yogurt to the marinated chicken. Mix well and let it marinate for another 30 minutes.
Cook the Chicken
- Heat desi ghee in a pan. Add the marinated chicken and cook over medium heat until golden brown and cooked through, stirring occasionally. Towards the end, stir in the amaranth seeds.
Finishing Touches
- Stir in the fresh cream, ensuring the chicken is evenly coated.
Serve
- Serve the Murgh Ke Paarche hot, garnished with fresh dill, and accompanied by the beetroot and mint chutneys.
Recipe Notes
Expert Tips for Perfect Murgh Ke Paarche
- For an extra layer of flavor, use high-quality desi ghee.
- Don't overcrowd the pan when cooking the chicken; cook in batches for even browning.
- Adjust the amount of chili flakes and chili powder to your preferred spice level.
- Prepare the spice mix and chutneys ahead of time to save time on the day of cooking.
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Recipe Nutrition
Calories: 99kcalCarbohydrates: 9gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 5330mgFiber: 3gSugar: 5g
Khushboo Shaw
Articles: 7
6 Comments
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This is so tempting! Thank you.
This looks fantastic! Appreciate the share.
This is exactly what I was looking for!
Such a flavorful dish! Can’t wait to taste it.
This is a very elaborate recipe with so many ingredients. I m sure it would taste so good. Even though I don’t eat chicken but the thought of two marinate and two chutneys excites me.
This looks fantastic! Appreciate the share.