• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Karah Namkeen Murgh (Karah Salt Chicken)

  • Recipe Submitted by on

Category: Main Dish, Indian

 Ingredients List

  • 2 lb Boneless chicken
  • 2 oz Finely sliced onion rings
  • Oil for deep frying
  • 1 ts Ground cinnamon
  • 1/2 ts Salt to taste
  • 1 ts Crushed garlic
  • 1 ts Crushed ginger
  • 4 tb Fresh chopped coriander
  • 2 Green chillies crushed with
  • The seeds
  • Juice of a lime
  • Lemon juice


Wash the chicken pieces in cold water and drain in a colander. Deep fry
the onion slices in batches until dark brown in colour, remove onto a plate
with a slotted spoon, the onion should be crisp.

Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic.
Cover and cook on a medium heat until the chicken is cooked through and all
the liquids have dried. Keep on the lowest heat setting.

Scrunch the fried crisp onions and keep on a plate, to this add the
coriander, chilies and lemon juice.

Ass this mixture to the chicken in the pan, add 2 T of oil from the onion
frying, cover and switch off.

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