Recipe: Karah Namkeen Murgh (Karah Salt Chicken)
For 4 Persons
Category: Indian, Main dish
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.
This dish can be served as a starter with chutneys or as part of a meal
with nan bread.
Posted to MM-Recipes Digest V4 #287 by Matt
Nov 03, 1997
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