Pankaj Bhadouria
Murgh Khushk Purdah is a traditional Awadhi dish. Chef Pankaj Bhadouria brings this chicken dish to your kitchen.
Preparation Time
10-15 Min
Cooking Time
40-45 Min
Meal Type
snack
Difficulty
MEDIUM
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
Marinate the chicken with white pepper powder, salt, ginger garlic paste, red chilli paste, vinegar and set aside for 30 mins.
In a bowl add diced capsicum, diced tomatoes, diced onion, 3 tbsp Worcestershire sauce and mix.
In a bowl mix curd, fresh cream, red chilli paste, garam masala powder, cumin powder, ginger garlic paste and white vinegar.
Add the marinated chicken to the curd mixture and leave it aside for 30 mins.
Heat oil in a grill pan and place the chicken pieces on the pan.
Transfer the half-cooked chicken to a baking dish along with the vegetables.
Drizzle fresh cream, chaat masala and lemon juice on top.
Make a sheermal dough and roll it out. Cover the dish with the dough.
Make an egg wash and brush it on the sheet of dough. Sprinkle saffron water.
Bake it in a preheated oven at 200 degrees Celsius for 40 mins.
Once baked rest for 10 mins and then cut open the sheet and serve.
Murgh Khushk Purdah means crisp chicken covered with a layer of dough that acts as a veil or purdah. This dish is traditionally cooked in tandoor with meat, bell peppers, tomatoes and some red wine. The use of red wine was for the English battalions and the officers who were invited to royal dinners of Awadh.
The crispy Murgh Khushk Purdah is an aromatic and melt-in-the-mouth starter that is truly royal.
