Free Recipe Karah Namkeen Murgh (Karah Salt Chicken)

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Karah Namkeen Murgh (Karah Salt Chicken) Recipe

2 lb Boneless chicken
2 oz Finely sliced onion rings
Oil for deep frying
1 ts Ground cinnamon
1/2 ts Salt to taste
1 ts Crushed garlic
1 ts Crushed ginger
4 tb Fresh chopped coriander
2 Green chillies crushed with
The seeds
Juice of a lime
Lemon juice

Karah Namkeen Murgh (Karah Salt Chicken) Preparation

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 <> on Nov 03, 1997

Cooking Temperature:

Recipe Serves: 4

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