Murgh Khushk Parda And Coconut Kisses by Sara Riaz

Ingredients for Murgh Khushk Parda:

• Chicken 1 kg (4 pieces)
• Red Chilli 1 tsp
• Lemon Juice 4 tbsp
• Salt To taste
• Butter 2 tbsp

For Marination:

• Yogurt 1/2 cup
• Cream 1/2 cup
• Ginger 1 tsp
• Garlic 1 tsp
• Mix Spices Powder 1/2 tsp
• Roasted Cumin Powder 1 tsp

For Dough:

• Flour 200 gram
• Caster Sugar 1/2 tsp
• Ghee 50 gram
• Salt 1/2 tsp
• Egg For brushing

Method:

1. Make cut on chicken. Then coat with salt, red chilli & lemon juice and leave for 30 minutes.
2. Add cream, ginger garlic, cumin & mix spices powder in yogurt. Then add chicken and leave for 1 hour.
3. Bake in oven on 180 degrees C.
4. For Dough: Mix salt, sugar, ghee & flour and make dough with water.
5. Put baked chicken on oven proof dish.
6. Roll flour roti,coat chicken with rolled flour roti and make cut with fork.
7. Brush with egg and bake for 15 minutes.
8. When ready, serve hot.
   

Ingredients for Coconut Kisses:

• Dessicated Coconut 100 gram
• Condensed Milk As required
• Coconut Essence Few drops
• Sugar 1/2 cup
• Yellow Color 1 pinch

Method:

1. Add condensed milk and coconut essence in coconut.
2. Then mix it nicely and make small small balls.
3. Add yellow color in sugar and mix it.
4. Now roll balls in it, put in paper cases and serve it.