Recipe - Karah Namkeen Murgh (Karah Salt Chicken)

2 pound Boneless chicken
2 ounce Finely cut or sliced up onion rings
Oil for deep frying
1 teaspoon Ground cinnamon
One half teaspoon Salt to taste
1 teaspoon Crushed garlic
1 teaspoon Crushed ginger
4 tablespoon Fresh chopped coriander
2 Green chillies crushed with
The seeds
Juice of a lime
Lemon juice

Wash the chicken pieces in cold water and drain in a colander. Deep fry
the onion slices in batches until dark brown in colour, remove onto a plate
with a slotted spoon, the onion should be crisp.

Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic.
Cover and cook on a medium heat until the chicken is cooked through and all
the liquids have dried. Keep on the lowest heat setting.

Scrunch the fried crisp onions and keep on a plate, to this add the
coriander, chilies and lemon juice.

Ass this mixture to the chicken in the pan, add 2 T of oil from the onion
frying, cover and switch off.

This dish can be served as a starter with chutneys or as part of a meal
with nan bread.
Posted to MMRecipes Digest V4 #287 by Matt recipes@cableinet.co.uk on
Nov 03, 1997