Shahi Murgh Pakoras recipe - How to make Shahi Murgh Pakoras
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4
- Clean, wash and cut chicken breasts into two inch sized pieces.
- Heat milk and soak saffron in it. peel, wash and crush garlic and mix with lemon juice.
- Place chicken pieces in a bowl and sprinkle with soaked saffron, red chilli powder, cumin powder and salt. allow to marinate for half an hour, turning the chicken pieces once or twice in between.
- Trickle the garlic-flavoured lemon juice over chicken pieces and mix well. allow to marinate for an hour.
- Sieve besan and rice flour into a bowl.
- Mix in shahi jeera, salt, garam masala powder, turmeric powder and soda bicarbonate.
- Gradually add water to make a fairly thick batter.
- Allow the batter to stand for about twenty minutes.
- Whisk just before use.
- Heat sufficient oil in a kadai. dip chicken pieces in the batter, lower heat and deep-fry as many as the pan will take in a single layer without overcrowding.
- Fry till the pieces turn golden brown.
- Drain onto an absorbent paper and serve hot.