Cuisine of Punjab: Besani Murgh

Ingredients:

• 920 grams Chicken
• 250 ml Milk
• 345 ml Water
• 3 nos. Cloves
• 3/4 inch Ginger
• 1/2 teaspoon Cumin powder
• 1 inch Cinnamon
• 1 pinch Nutmeg
• 1/4 teaspoon Red chilli powder
• 3-4 tablespoons Curds
• 3-4 tablespoons Gram flour (besan)
• 2 teaspoons Salt
• Oil (for frying)

Method :

Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chilli powder and 1 1/2 teaspoon salt.

Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.

Serves : 3