Monday, August 31, 2009

Shahi Murg Pakora

This is a recipie that i got from a cookery website. Tried it and trust me guys it was yum! A little fattening though...just keep it for the grand functions (where you can eat oily stuff..once in a while)
Chicken breasts 500gm
Saffron (kesar) few strands
1tbls Milk
2-3 cloves garlic
2tbls lemon juice
1tspn chilly powder
2 tspn cumin powder (jeera)
6tbls Besan
1tbls Rice flour
1tspn Shahi jeera
1/2tspn Garam masala powder
1/2tspn turmeric powder
1/4 tspn soda bicarb
Clean and cut the chicken breasts into two inch sized pieces. Heat milk, and soak saffron in it. crush garlic and mix it with lemon juice. Place chicken pieces in a bowl and add milk with saffron, chilli powder, jeera powder and salt. Marinate it for half an hour and turn the pieces after 15 mins. Add the lemon juice mixed with garlic and marinate it for an hour.

Sieve besan and rice flour in a bowl and shahi jeera, salt, garam masala powder, turmeric, and soda bicarb. Add water slowly and make a thick paste (like the besan paste for pakoda). Allow the batter to stand for around 20-30 mins mix before you use it.
Take a pan add oil and shallow fry it (you can even deep fry them) cover the pan and let it cook.Turn it one or twice in between. Fry untill golden brown.

Guten Appetit,

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