Murg ke paarchey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Chicken breasts |
| Salt to taste | ||
| 20 | grams | Yellow chilli powder |
| 30 | grams | Garlic paste |
| 20 | grams | Ginger paste |
| 50 | millilitres | Lemon juice |
| 200 | millilitres | Curd |
| 1 | gram | Saffron |
| 1 | gram | Shahjeera |
| 50 | millilitres | Fresh cream |
| 1 | tablespoon | Oil; (15 ml) |
Directions
WASH and dry the chicken pieces. Mix salt, yellow chilli powder, garlic paste, ginger paste, lemon juice, curd and saffron. Marinate the chicken pieces in this mixture for one hour. Add shahjeera, fresh cream and oil to the marinated chicken. Cook in a hot tandoor till done. Serve hot with sliced onion.
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