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Murgh Khushk Pardah By Chef Pankaj Bhadouria
Murgh Khushk Purdah is a traditional Awadhi dish. Chef Pankaj Bhadouria brings this chicken dish to your kitchen.
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INGREDIENTS
For Murgh Khushk Pardah
1 kg chicken
1 tsp white pepper powder
salt to taste
1 tbsp ginger garlic paste
1 tbsp red chilli paste
2 tbsp white vinegar
1 cup diced capsicum
1 cup diced tomatoes
½ cup diced onions
3 tbsp Worcestershire sauce
4 tbsp curd
3 tbsp fresh cream
1 tbsp red chilli powder
1 tbsp garam masala powder
1 tbsp cumin powder
2 tbsp ginger garlic paste
1 tbsp white vinegar
1 tbsp oil
½ cup fresh cream
1 tsp chat masala powder
1 tsp lemon juice
sheermal dough as required
egg wash for greasing
saffron water
PREPARATION
- Marinate the chicken with white pepper powder, salt, ginger garlic paste, red chilli paste, vinegar and set aside for 30 mins.
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- In a bowl add diced capsicum, diced tomatoes, diced onion, 3 tbsp Worcestershire sauce and mix.
2
- In a bowl mix curd, fresh cream, red chilli paste, garam masala powder, cumin powder, ginger garlic paste and white vinegar.
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- Add the marinated chicken to the curd mixture and leave it aside for 30 mins.
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- Heat oil in a grill pan and place the chicken pieces on the pan.
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- Transfer the half-cooked chicken to a baking dish along with the vegetables.
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- Drizzle fresh cream, chaat masala and lemon juice on top.
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- Make a sheermal dough and roll it out. Cover the dish with the dough.
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- Make an egg wash and brush it on the sheet of dough. Sprinkle saffron water.
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- Bake it in a preheated oven at 200 degrees Celsius for 40 mins.
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- Once baked rest for 10 mins and then cut open the sheet and serve.
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