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Murgh Nagina by Shireen Anwer
Jun 02, 2011
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Murgh Nageena
Ingredients
:Batter
- Chicken Boneless ½ kg
- Green Chilies Sliced 8
- Curry leaves 20
- Oil for frying
- Flour ½ cup
- Corn flour 4 tbsp
- Eggs 2
- Salt ½ tsp
- Chili powder 1 tsp
- Ginger garlic paste 1 tsp
- Turmeric ¼ tsp
- Lemon Juice 1 tbsp
- Orange red color a pinch
Sauce:
- Yogurt 1 cup
- Turmeric 1 tsp
- Salt 1 tsp
- Ginger garlic paste 1 tsp
- Crushed red pepper 1 tsp
- All spice ½ tsp
- Orange color pinch
- Oil ½ cup
Methods
Batter:
- Mix all the ingredients in a bowl for batter ½ cup flour, 4 tbsp corn flour, 2 eggs, ½ tsp salt, 1 tsp chili powder, 1 tsp ginger garlic, ¼ tsp turmeric, 1 tbsp lemon juice and a pinch of orange color.
- Cut ½ kg chicken into tiny pieces.
- Marinate with this batter for 30 minutes.
- Deep fry till crisp.
Sauce:
- In a bowl mix together 1 cup yogurt, 1 tsp turmeric, 1 tsp salt, 1 tsp ginger garlic paste, 1 tsp crushed red pepper, ½ all spice and a pinch orange color.
- Heat ½ cup oil in a wok, add in 8 sliced green chilies and 20 curry leaves.
- Add fried chicken with the prepared sauce.
- Toss well and remove.
- Serve hot.
Recipe of Murgh Nagina by Shireen Anwer in Masala Mornings on Masala Tv.
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By: gak on Aug 12, 2011