Bohri Murgh
This marinated whole chicken, deep fried, is a specialty of the Indian Bohri community
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 4 |
3 spring onions, chopped
6 cloves garlic, crushed
2 tsp fresh ginger, finely grated
2 tbsp coriander leaves, finely chopped
1 tsp cumin seeds, ground
2 tbsp lemon juice
1 ½ level tsp salt
1/2 tsp pepper
2 tsp chilli powder
1/2cup + 4 tbsp (175 gm) yoghurt, highly beaten
2 (1/2 kg each) chickens
Oil for deep frying
Spring onions for garnishing
For batter
4 eggs
2 tbsp gram flour (besan)
½ tsp salt
½ tsp chilli powder
1. Grind together onion, garlic, ginger, coriander, cumin and lemon juice. Add salt, pepper, chilli, and yoghurt. Mix well.
2. Cut each chicken in halves down the centre. Rub yoghurt mixture well into the chicken. Cover and marinate overnight.
3. Place chicken in a pan and cook uncovered for 30 minutes. Beat eggs, add besan, salt and chilli. Beat again. Heat oil. Dip each chicken into the batter and deep fry until colour turns golden and crispy. Serve hot garnished with spring onions. Serves 4.
Image courtesy: Shutterstock
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