Murgh Ke Paarchey

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 kilogram chicken breasts
1 teaspoon salt to taste
20 grams yellow chile powder
30 grams garlic paste
20 grams ginger paste
50 milliliters lemon juice
200 milliliter curd
1 gram saffron
1 gram shahjeera
50 milliliters fresh cream
1 tablespoon oil

Preparation / Directions:

WASH and dry the chicken pieces. Mix salt, yellow chile 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 until done. Serve hot with sliced onion.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes