{"id":149,"date":"2006-10-10T11:48:41","date_gmt":"2006-10-10T01:48:41","guid":{"rendered":"http:\/\/www.khanfactor.com\/blog\/?p=149"},"modified":"2006-10-10T14:31:09","modified_gmt":"2006-10-10T04:31:09","slug":"lal-murgh","status":"publish","type":"post","link":"https:\/\/www.khanfactor.com\/blog\/?p=149","title":{"rendered":"Lal Murgh & Hyderabadi Masala Kulcha"},"content":{"rendered":"

Lal Murgh<\/strong><\/p>\n

Ingredients<\/strong><\/em><\/p>\n

1 pound (1\/2 kilo) Chicken Breasts (boneless & skinless) (cut into (3cm) 1″ chunks)
\n1 medium Onion (peeled & coursely chopped)
\n4 cloves of Garlic (Lehsan) (peeled & coursely chopped)
\n1 (1″) piece of Ginger (Adrak) (peeled & coursely chopped)
\n1 medium Sweet Red Pepper (seeded) (stemmed & chopped)
\n\u00bd tsp. Garam Masala Powder
\n\u00bd tsp. Ground Cumin Seeds (Pisa Zeera)
\n\u00bd tsp. Ground Coriander Seeds (Pisa Dhania)
\nSalt (to taste)
\n\u00bd tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
\n2 tbsp. Plain Yogurt
\nLemon Juice
\n
\nDirections<\/strong><\/em><\/p>\n

Mince the onion, garlic, ginger, and red pepper in a food processor or blender.
\nAdd all the spices and yogurt and mince again.
\nTransfer to a bowl and add the chicken.
\nToss to mix, cover and refrigerate for 4 hours or longer.<\/p>\n

When ready to grill, lift the chicken out of the marinade and thread onto skewers.
\nCook covered on a medium-hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side.<\/p>\n

Spoon some of the leftover marinade over the skewers as they cook.
\nWhen the chicken is done, uncover, turn up the heat and chat the skewers slightly for a few minutes more.
\nSlide chicken off the skewers, heap onto a platter, and sprinkle with lemon juice.<\/p>\n

Hyderabadi Masala Kulcha<\/strong>
\nIngredients for dough<\/strong><\/em>
\n200 grams of All-Purpose Flour (Maida)
\n5 grams of Sugar
\n1 Egg
\n5 grams of Salt
\n40 ml. of Whole Milk
\n25 ml. of Water
\n
\nIngredients for stuffing<\/strong>
\n<\/em> 20 grams of Onions (chopped)
\n2 Potatoes (boiled & mashed)
\n5 grams of Green Chillies (or to taste) (chopped)
\nA bunch of Fresh Coriander\/Cilantro Leaves (Hara Dhania)
\n10 grams of Ginger (Adrak) (chopped)
\n30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
\n5 grams of Cumin Powder (Pisa Zeera)
\nSalt (to taste)
\n
\nDirections<\/strong><\/em>
\n<\/em> 1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.<\/p>\n

2) Combine all of the ingredients for the stuffing together. Mix well.<\/p>\n

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.<\/p>\n

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

While the North Koreans do their Nuclear tests we’ll cook Lal Murgh (Red Chicken) Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_s2mail":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"views":6743,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2ttSq-2p","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/149"}],"collection":[{"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=149"}],"version-history":[{"count":0,"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/149\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.khanfactor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}