Besani Murgh (Gramflour Fried Chicken) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Recipe from The Cuisine of Punjab. Ingredients:
920 g chicken |
250 ml milk |
345 ml water |
3 cloves |
3/4 inch gingerroot |
1/2 teaspoon cumin powder |
1 cinnamon stick |
1 pinch nutmeg |
1/4 teaspoon red chili powder |
3 -4 tablespoons curds |
besan flour |
2 teaspoons salt |
oil (for frying) |
Directions:
1. Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chili powder and 1 1/2 teaspoon salt.
2. Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.
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