2 lb boneless chicken
2 oz finely sliced onion rings
1 oil for deep frying
1 teaspoon ground cinnamon
1/2 teaspoon salt to taste
1 teaspoon crushed garlic
1 teaspoon crushed ginger
4 tablespoon fresh chopped coriander
2 green chillies crushed with
1 the seeds
1 juice of a lime
1 lemon juice
Directions: How to Cook Karah Namkeen Murgh (Karah Salt Chicken)
Wash the chicken pieces in cold water and drain in a colander. Deep fry the onion slices in batches until dark brown in colour, remove onto a plate with a slotted spoon, the onion should be crisp.
Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic. Cover and cook on a medium heat until the chicken is cooked through and all the liquids have dried. Keep on the lowest heat setting.
Scrunch the fried crisp onions and keep on a plate, to this add the coriander, chilies and lemon juice.
Ass this mixture to the chicken in the pan, add 2 T of oil from the onion frying, cover and switch off.
This dish can be served as a starter with chutneys or as part of a meal with nan bread. Posted to MM-Recipes Digest V4 #287 by Matt
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