Shahi Murg Pakora

Ingredients list for Shahi Murg Pakora

• For pakoras
• 500 grams Chicken breasts
• a few strands Saffron (kesar)
• 1 tablespoons Milk
• 2-3 cloves Garlic
• 2 tablespoons Lemon juice
• 1 teaspoon Red chilli powder
• 2 teaspoons Cumin powder
• to taste Salt
• FOR BATTER
• 6 tablespoons Gram flour (besan)
• 1 tablespoon Rice flour
• 1 teaspoon Caraway seeds (shahi jeera)
• to taste Salt
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Soda bicarbonate
• to deep fry Oil

Method

1. Clean, wash and cut chicken breasts into two inch sized pieces.
2. Heat milk and soak saffron in it. Peel, wash and crush garlic and mix with lemon juice. Place chicken pieces in a bowl and sprinkle with soaked saffron, red chilli powder, cumin powder and salt.
3. Allow to marinate for half an hour, turning the chicken pieces once or twice in between. Trickle the garlic-flavoured lemon juice over chicken pieces and mix well. Allow to marinate for an hour.
4. Sieve besan and rice flour into a bowl. Mix in shahi jeera, salt, garam masala powder, turmeric powder and soda bicarbonate. Gradually add water to make a fairly thick batter. Allow the batter to stand for about twenty minutes. Whisk just before use.
5. Heat sufficient oil in a kadai. Dip chicken pieces in the batter, lower heat and deep-fry as many as the pan will take in a single layer without overcrowding. Fry till the pieces turn golden brown.
6. Drain onto an absorbent paper and serve hot.

Nutrition Info