In memoriam : Rummana Zaman

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Murgir Jhuri Kabab (Chicken Jhuri Kabab)

Serves four to five people.

  • Baby chicken - 1
  • Garlic paste - 1 teaspoon
  • Ginger paste - 1 teaspoon
  • Chili powder - 1 teaspoon
  • Black pepper - ½ teaspoon
  • Sliced onions - ½ cup
  • Lemon juice/vinegar - 2 tablespoons
  • Chopped green chili - 1 tablespoon
  • Dried red chili - 3 to 4
  • Whole cumin - ½ teaspoon
  • Salt - 1 teaspoon
  • Oil - ½ cup
  • Cut the chicken into small pieces with or without bones. Clean and drain.
  • Shred the pieces into long narrow strips.
  • Marinate the pieces for half an hour with ginger, garlic, chili powder, black pepper, lemon juice/vinegar and salt.
  • Heat oil in a pan and brown the onions and dried chili.
  • Crush the dried chili and keep the onion and chili aside.
  • Heat the rest of the oil in the pan and add the whole cumin, green chili and the marinated chicken slices.
  • Stir fry for 2 to 3 minutes.
  • Now add a bit of water and cover over low heat for another 3 to 4 minutes. Stir a few times
  • Once the water dries up, mix in the fried onion and crushed chili.
  • Keep heating for a few more minutes until the chicken is cooked completely and serve hot.

1 comment:

ajob_probash said...

Dear Miss,

It was very tasty recipe I made it at home, but I slightly changed the ingredients that is
I used one table spoon on vinegar and one table spoon of Lemon juice
It was tastsy ...also I think if the chicke has a lot of fat one can avoid adding much oil...

Any way can you please give some tipps to cook Murgir Korma ..