Murgh Ke Paarche
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Ingredients
- 200 gms chicken supreme
- 1 teaspoon Fresh Cream
- 1 tbsp ghee to pan fry
- 1 tbsp Amaranthus seeds
- First marination:
- 2 teaspoon Ginger garlic paste
- Lemon to taste
- Salt
- Second marination:
- 60 gm hung yoghurt
- 5 gm Saffron
- Cheat masala to taste
- Chilli oil few drops
- 30 gm Roasted cashew paste
- 15 gm Roasted Chana powder
- 1 teaspoon garam masala powder
- Black salt to taste
- Spice mix masala powder:
- 5 gm chilli flakes
- 5 gm dried mint powder
- 3 gm kasoori methi
- 5 gm coriander leaves dried
- 1 gm ajwain
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- Salt
- Beetroot chutney:
- 50 gm beetroot
- 5 gm ginger
- 1 teaspoon chaat masala
- 1 teaspoon chilli powder
- 30 gm pineapple
- 1 teaspoon vinegar
- Mint chutney:
- 50 gm fresh mint
- 40 gm coriander leaves
- 2 nos green chilli
- 1 nos lemon juice
- Salt
- For garnish fresh dil leaves
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Instructions
- Marinate the chicken with ginger garlic paste, lemon juice & salt. Keep it aside for 20 mins. After that for second maturation add above ingredients along with spice mix. Heat the pan add ghee cook the chicken with nice golden colour.
- After that for second maturation add above ingredients along with spice mix.
- Heat the pan add ghee cook the chicken with nice golden colour.
- Finish with 1tsp of cream and spice mix coating the chicken.
- Serve hot on bed of beetroot chutney.
- For spice mix:- Dry all ingredients under slow heat or in salamander. Crush and store in airtight jar.
- Mint chutney :- Grind all ingredients in food processor check seasoning. Serve with the dish.
- Beetroot chutney :- Grind all ingredients in food processor check seasoning. Serve with the dish.
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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.