Smoked chicken — a Rajasthani preparation (Degchi Soola Murg recipe
ingredients
1 kg (2.2 lb) Chicken, cut into pieces
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), beaten
2 tbsp (30 g) 1 oz Kachri powder
Salt to taste
4 tbsp (70 g) 2 1/4 oz Garlic (lasan) paste
3 tbsp Red chilli powder
1 1/4 cups (250 ml) 8 fl oz Vegetable oil
2 - 3 tbsp (30 - 45 ml) 1 - 1 1/2 fl oz Water
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), beaten
2 tbsp (30 g) 1 oz Kachri powder
Salt to taste
4 tbsp (70 g) 2 1/4 oz Garlic (lasan) paste
3 tbsp Red chilli powder
1 1/4 cups (250 ml) 8 fl oz Vegetable oil
2 - 3 tbsp (30 - 45 ml) 1 - 1 1/2 fl oz Water
method
1. Marinate the chicken with yoghurt, kachri powder, and salt. Keep aside for 1 - 2 hours.
2. Mix the chicken, garlic paste, red chilli powder, and oil together. Transfer to a pan and cook on low heat adding
water, gradually, at intervals, till the chicken becomes tender.
3. Transfer to a heat-proof dish. Smoke with ghee and cloves for a few minutes and then serve immediately.
2. Mix the chicken, garlic paste, red chilli powder, and oil together. Transfer to a pan and cook on low heat adding
water, gradually, at intervals, till the chicken becomes tender.
3. Transfer to a heat-proof dish. Smoke with ghee and cloves for a few minutes and then serve immediately.
serving amount
serves: 2-4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
