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Murgh Ke Paarchey


Course : Curry
Serves: 4
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Ingredients:


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.

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