Murg Kali Mirch
Equipment
- Shallow dish
- Refrigerator
- Heavy-based Pan
Ingredients
- 4 tablespoons Natural (plain) yoghurt whisked
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 1/2 tablespoons Black Pepper freshly ground
- 1 Onion large, sliced
- 500 g Chicken pieces skinless, boneless
- 4 tablespoons Vegetable oil
- Salt
Instructions
- Put the yoghurt in a large shallow dish and add the ginger and garlic pastes, black pepper and onions. Season with salt and mix well.
- Add the chicken and turn until the chicken is evenly coated in the marinade. Cover and allow to marinate in the refrigerator for at least 2 hours.
- Remove the onions from the marinade. Heat the oil in a large, heavy-based pan over medium heat, add the marinated onions, and fry for about 5-7 minutes, or until golden brown. Add the chicken with any remaining marinade and fry for 5-6 minutes, or until all the moisture has evaporated.
- Pour in 125ml / 4 1/2fl oz (1/2 cup) water and cook for a further 5-10 minutes, or until the chicken is cooked.
Video
Nutrition
Serving: 4gCalories: 335kcalCarbohydrates: 5gProtein: 17gFat: 28gSaturated Fat: 16gTrans Fat: 1gCholesterol: 66mgSodium: 71mgPotassium: 267mgFiber: 1gSugar: 2gVitamin A: 152IUVitamin C: 4mgCalcium: 52mgIron: 1mg
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