Karah namkeen murgh (karah salt chicken)

4 Servings

Ingredients

Quantity Ingredient
2 pounds Boneless chicken
2 ounces Finely sliced onion rings
Oil for deep frying
1 teaspoon Ground cinnamon
½ teaspoon Salt to taste
1 teaspoon Crushed garlic
1 teaspoon Crushed ginger
4 tablespoons Fresh chopped coriander
2 Green chillies crushed with
The seeds
Juice of a lime
Lemon juice

Directions

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 <recipes@...> on Nov 03, 1997

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