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Murg Ke Pecche

Recipe by
Total Time:
2.5 hours
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Bharwan Tendli , Best Pepper Chicken, Easy Jhinge aloo posto

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5

Ingredients

  • 2 - Chicken breasts (boneless)
  • 1/2 cup - besan
  • 1/2 cup - water
  • 1/2 tsp - ajwain seeds
  • 2 Cloves - garlic, ground to a paste
  • a piece - Ginger (about 2 cm long), ground to a paste
  • 1/2 tsp - Orange food colour
  • 1/2 tsp - Garam Masala powder
  • 2 - Lemons juice
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - white pepper powder
  • 1/2 tsp - salt
  • 50 g - coriander leaves, finely chopped
  • 3 tbsp - sesame seeds
  • oil for frying

How to Make Murg Ke Pecche

  • Mix together the besan, water, ajwain seeds, ginger and garlic pastes, orange food colour and garam masala powder, to make a thick batter. Set aside.
  • Prepare a marinade by mixing together the lemon juice, turmeric, red chilli and white pepper powders, salt and coriander leaves. Set aside.
  • Cut the chicken breasts into 7.5 cm pieces and marinate in the mixture for 2 hours.
  • Heat the oil in a kadai, dip the marinated chicken pieces in the besan batter, coat with sesame seeds and deep fry till light brown.
  • Drain on absorbent paper and serve hot with mint chutney.