Side Pannel
Karah Namkeen Murgh (Karah Salt Chicken)
Karah Namkeen Murgh (Karah Salt Chicken)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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