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Healthy Bhunney Murg Ke Pasanday

Bhunney Murg Ke Pasanday

Course Appetizer
Cuisine Indian

Ingredients

  • 500 grams chicken breast strips
  • 1 tbsp ghee
  • 1 tsp oil

Saffron water

  • 1 tsp saffron
  • 1 tbsp water lukewarm

Marination

  • ½ cup yoghurt
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1¼ tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt

Bhunno

  • ¼ tsp black cumin seeds
  • 2 tbsp besan
  • ¾ tsp cardamom powder
  • ½ tsp black pepper powder
  • ¼ tsp black cardamom powder
  • ¼ tsp mace powder
  • ¼ tsp nutmeg powder
  • ¼ tsp kebab chini powder
  • ¼ tsp patthar phool powder
  • ¼ tsp star anise powder

Instructions

  1. To make saffron water, soak the saffron in a small bowl of lukewarm water.
  2. Mix all the ingredients under marination with saffron water and make a smooth paste.
  3. Add chicken strips to the marination and let it marinate for minimum 45 minutes.
  4. Heat the ghee in a pan. Add all the spices under Bhunno and roast them on medium heat until it emits a unique aroma
  5. Add marinated chicken to it and fry until it’s half cooked (Approximate 5 minutes)
  6. Put the chicken into the skewers.
  7. Heat another pan and add 1 tsp oil to it.
  8. Once the oil is hot enough add fry chicken from both the sides till golden brown.
  9. Serve as a starter with your favourite chutney.