How to make Lal Murgh - SK Khazana -
A spicy chicken starter – spicy and bursting with flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Red chilli paste (लाल मिर्च की पेस्ट )
Cuisine : Rajasthani
Course : Snacks and Starters
For more recipes related to Lal Murgh - SK Khazana checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Ragi Oats Dhokla Multigrain Honey Mustard Chicken Sandwich Oats Kande Pohe Rayalseema Pesarettu
Lal Murgh - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lal Murgh - SK Khazana Recipe
Boneless chicken cut into 1 inch cubes 300 grams
Red chilli paste 2 tablespoons
Ginger-garlic paste 1 tablespoon
Salt to taste
Black peppercorns crushed to taste
Egg 1
Refined flour 1 tablespoon
Garam masala powder 1 teaspoon
Cornflakes crushed 3/4 cup
Breadcrumbs 1/2 cup
Oil 1 tablespo to deep fry
Garlic finely chopped 10-12 cloves
Round red chillies (boria mirchi) 4
Honey 2 teaspoons
Lemon juice 2 teaspoons
Method
Step 1
Take chicken pieces in a bowl, add ginger-garlic paste, salt, 1 tbsp red chilli paste and crushed black peppercorns and mix well.
Step 2
Add egg and refined flour, mix well. Add garam masala powder, mix well and set aside for 10 minutes.
Step 3
Put crushed cornflakes and breadcrumbs on a plate, add crushed black peppercorns and salt and mix well.
Step 4
Heat sufficient oil in a kadai. Roll the chicken pieces in cornflakes-breadcrumbs mixture till they are well coated. Slide them into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.
Step 5
Heat 1 tbsp oil in a non-stick pan, add garlic and sauté till golden brown. Add button red chillies and sauté for 30 seconds.
Step 6
Add remaining red chilli paste and sauté well. Switch off the heat. Add cooked chicken pieces and mix well. Add honey and lemon juice, and mix well.
Step 7
Transfer them onto a serving plate and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.