Name: Murgh Khurchan recipe by Smruti Rana at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Boneless chicken cut into thick strips 400 grams; Ginger-garlic paste 2 teaspoons; Lemon juice 2 teaspoons; Salt to taste; Oil 1 tablespoon; Cornflour/ corn starch 2 tablespoons; Tomatoes seeded and thick strips 2 medium; Onions, sliced thickly 2 medium; Tomato puree 6 tablespoons; Red chilli powder 1/2 teaspoon; Dried fenugreek leaves (kasoori methi), roasted and crushed 1 teaspoon

Ingredients Serving: 2

Boneless chicken cut into thick strips 400 grams
Ginger-garlic paste 2 teaspoons
Lemon juice 2 teaspoons
Salt to taste
Oil 1 tablespoon
Cornflour/ corn starch 2 tablespoons
Tomatoes seeded and thick strips 2 medium
Onions, sliced thickly 2 medium
Tomato puree 6 tablespoons
Red chilli powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi), roasted and crushed 1 teaspoon

Instructions

Apply a mixture of ginger-garlic paste, one teaspoon lemon juice and salt over the chicken strips.
Cover and keep in a refrigerator to marinate for ten to fifteen minutes.
Heat sufficient oil in a kadai. Sprinkle cornflour on the marinated chicken strips and mix well so that the chicken pieces are well coated.
Deep-fry, a few at a time, till crisp. Drain on absorbent paper and set aside.
Heat one tablespoon oil in a non-stick kadai. Add cumin seeds.
When they begin to change colour, add garlic paste, capsicums, tomatoes and onions and sauté for five to six minutes.
Add the fried chicken strips, tomato puree, salt and red chilli powder.
Saute for two to three minutes or till the chicken begins to stick to the pan.
Scrape the chicken off the bottom of the pan and continue to saute till chicken again begins to stick to the pan.
Add one-fourth cup water and stir.
Cook for a minute and stir in the remaining lemon juice and dried fenugreek leaves. Serve hot.

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