Kashmiri Murgh

In India, small chickens are used for this dish and served as an individual starter with unleaved bread. If you wish to serve it as a starter, use 4 poussins instead of chicken joints.
Skin them first and make small gashes with a sharp knife to enable the spices to seep in.

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Category:  Non-Vegetarian , Chicken , Kashmiri  -  Author:
Rating  5.00/5

Ingredients

For 1 people ()

  • Chicken
    • Kashmiri Murgh

    Kashmiri Murgh Directions

      • 4 teaspoons kashmiri massala pasta,
      • 4 tsp tomato sauce or ketchup, 
      • 1 tsp Worcestershire Sauce, 
      • 1 tsp five-spice powder, 
      • salt to taste, 
      • 1 tsp of sugar, 
      • 8 chicken joints, skinned but not boned, 
      • 3 tsp vegetable oil, 
      • 1 fresh piece of ginger.finely shredded, 
      • 4 cloves garlic, finely crushed
      • juice of 1 lemon, 
      • a few coriander leaves, finely chopped.
    1.  
    2. 1. Prepare Marinade
    3. Mix tohether the kashmiri massala, tomato sauce or ketchup, Worcestershire sauce, five-spice powder and sugar. Allow to rest in a warm place until the sugar has dissolved.

      2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours, or overnight if possible.

      3. Heat the oil in a frying pan and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the gravy clings with the oil separating.

      4. Sprinkle the chicken with the lemon juice, remaining ginger and coriander leaves. Mix well, reheat and serve hot.
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    5. Source : http://www.indiantandoori.be/eng/index.html
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