Karah namkeen murgh (karah salt chicken)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless chicken |
| 2 | ounces | Finely sliced onion rings |
| Oil for deep frying | ||
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt to taste |
| 1 | teaspoon | Crushed garlic |
| 1 | teaspoon | Crushed ginger |
| 4 | tablespoons | Fresh chopped coriander |
| 2 | Green chillies crushed with | |
| The seeds | ||
| Juice of a lime | ||
| Lemon juice | ||
Directions
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 <recipes@...> on Nov 03, 1997