FOOD ARTICLES: Murgh Ke
Preparation Time: 45 Minutes
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe Wash the boneless chicken and drain out excess moisture.
Soak chana dal for at least three hours. Peel and chop ginger
and garlic finely. Chop the onions, coriander leaves, mint leaves
and mix them with lemon juice to make a stuffing. Divide into
sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns
and large cardamom, stir fry for half a minute on medium heat.
Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and
bring to a boil. Reduce heat, cook covered till chana dal is
completely cooked. Cook on high heat to dry out the mixture
completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture
to a smooth consistency. Add garam masala powder, mace and cardamom
powder and salt.
Mix well and check the seasoning. Divide into sixteen equal
portions. Flatten one in the palm of your hand and place a portion
of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the
rest of the chicken mixture and stuffing. Shallow fry till golden
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted
gram flour (besan) or powdered roasted chana dal as per your