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Murg Ke Pecche Sesame Coated Chicken Recipe

Murg Ke Pecche Sesame Coated Chicken is a popular Indian Starter
Author :
 
On :
Monday, 10 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 4 boneless Chicken breasts
  • 1.5 cup - gram flour
  • 1.5 tsp - Orange food colour
  • 1.5 tsp - Garam Masala powder
  • 1.5 tsp - white pepper
  • 2 Cloves garlic, ground to a paste
  • 2 cm ginger, ground to a paste
  • 1.5 tsp - salt
  • 2 Lemons
  • 1.5 tsp - Red Chilli powder
  • 3 tbsp - sesame seeds
  • 1.5 tsp - ajwain seeds
  • 1.5 tsp - Turmeric powder
  • 200 gms - oil
  • 50 gms - green coriander, chopped
  • 1.5 cup - water
  • To Garnish :
  • 4 Lemon wedges
  • 1 tbsp - chaat masala, to sprinkle
  • How to Make Murg Ke Pecche Sesame Coated Chicken:

    1. Make a batter with gram flour, water, ajwain seeds, ginger and garlic paste, orange food colour and garam masala.
    2. Cut the chicken breasts into three-inch pieces and marinate for 2 hours with lemon juice, turmeric powder, red chilli powder, coriander, white pepper and salt.
    3. Heat oil so that it sizzles when you drop a few sesame seeds in.
    4. Dip marinated chicken into the batter, coat it with sesame and deep fry until light brown. (approximately three to four minutes.)
    5. Drain on absorbent paper to remove excess oil. Serve with mint chutney.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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