Murg Ke Parchae
A succulent Mughlai delicacy featuring thin slices of marinated chicken, grilled or tandoor-cooked, and layered with aromatic spices and creamy flavors, served as an elegant appetizer.
Ingredients
- Chicken breast sliced – 6 slices (40 gms each slice)
- Ginger paste – 1 table spn
- Lemon – 1 no
- Roasted Channa dal powder – 2 tsp
- Turmeric -1 tsp
- Red chili powder -1 tsp
- oil – 3 table spn
- Roasted Cashewnut paste -2 table spn
- Salt – 1/2 tsp
- Garlic paste – 1 table spn
- Hung yogurt – 1/4th cup
- Kasoori Methi powder -1 tsp
- Green chilly chopped – 1 table spn
- Kewra – few drops
- Rose water – few drops
Instructions
- Marinate the chicken breast with half the salt, ginger, garlic and lemon juice. Keep aside.
- In another bowl pour in half of oil. Add turmeric, red chilli powder and mix well. Now add yogurt, Channa dal powder, kasoori Methi powder. Chopped green chilly Cashewnut paste, salt, kewra and rose water. Mix well.
- Apply the marinade to the chicken. Heat a pan or grill to medium heat. Heat oil and place the chicken breast. Cook n both sides till brown. Serve hot.
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