Murgh Khushk Parda is a delicious chicken curry prepared by layering partially cooked chicken masala covered with puff pastry sheet and steam-cooked to perfection. The “parda” gives the dish a unique flavour distinguishing it from other chicken curries.
Serves: 4 portions
INGREDIENTS
· Chicken drumsticks 4pcs
· Red chilli 10gms
· Lemon juice 5ml
· Salt to taste
· Yoghurt 40gms
· Ghee 50gms
· Cream 10gms
· Ginger garlic paste 5gms
· Garam masala powder 2gms
· Cumin powder 2gms
· Cashew paste 40gms
· Bell pepper cubes 10gms
· Onion cubes 10gms
· Flour 100gms
· Milk 20ml
· Egg 1pc
· Sugar 10gms
· Saffron 8-10 leaves
METHOD
1. Make cuts of the drumsticks and then coat them with salt, red chilli powder and lemon juice. Keep aside for 30 minutes.
2. Add cream, ginger garlic paste, cumin powder, garam masala, and yogurt in a bowl and mix.
3. In the same bowl, add cashew paste, bell peppers and onions. Then add the chicken and mix well.
4. In an earthen matka, add some ghee. Tilt the pot to grease it with ghee. Turn the flame to medium and add the marinated chicken.
5. Mix salt, sugar, milk, saffron, ghee and flour to make dough with water.
6. Roll the dough into a roti and then cover the matka with it. Brush the dough with egg.
7. Place the matka on burning charcoal and steam-cook it.
If you make my Murgh Khushk Parda, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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