How to make Murgh Ka Khurchan - Crispy chicken and vegetable medley.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )
Cuisine : Madhya Pradesh
Course : Main Course Chicken
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Murgh Ka Khurchan Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Murgh Ka Khurchan checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Chicken Pasanda . You can also find more Main Course Chicken recipes like Chicken Manchurian, Chicken Dhaniya Kurma, Turkish Chicken Thighs, Stir Fried Lemongrass Chicken.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Ka Khurchan Recipe
Boneless chicken cut into thick strips 400 grams
Ginger-garlic paste 2 teaspoons
Lemon juice 2 teaspoons
Salt to taste
Oil 1 tablespoon
Cornflour/ corn starch 2 tablespoons
Cumin seeds 1 teaspoon
Garlic paste 2 teaspoons
Green capsicums cut into thick strips 2 medium
Tomatoes seeded and thick strips 2 medium
Onions, sliced thickly 2 medium
Tomato puree 6 tablespoons
Red chilli powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi), roasted and crushed 1 teaspoon
Method
Step 1
Apply a mixture of ginger-garlic paste, one teaspoon lemon juice and salt over the chicken strips.
Step 2
Cover and keep in a refrigerator to marinate for ten to fifteen minutes.
Step 3
Heat sufficient oil in a kadai. Sprinkle cornflour on the marinated chicken strips and mix well so that the chicken pieces are well coated.
Step 4
Deep-fry, a few at a time, till crisp. Drain on absorbent paper and set aside.
Step 5
Heat one tablespoon oil in a non-stick kadai. Add cumin seeds.
Step 6
When they begin to change colour, add garlic paste, capsicums, tomatoes and onions and sauté for five to six minutes.
Step 7
Add the fried chicken strips, tomato puree, salt and red chilli powder.
Step 8
Sauté for two to three minutes or till the chicken begins to stick to the pan.
Step 9
Scrape the chicken off the bottom of the pan and continue to sauté till chicken again begins to stick to the pan.
Step 10
Add one-fourth cup water and stir.
Step 11
Cook for a minute and stir in the remaining lemon juice and dried fenugreek leaves. Serve hot.
