Parchey or Patra meaning piccata, here inspiration drawn from the land of Awadh, chicken piccata in aromatic spice marinade.
INGRDIENTS
Chicken breast piccata-500gms
Ginger garlic paste-30gms
Rock salt-15gms
Brown onion paste-40gms
Fried chironjee paste -30gms
Brown cashew paste-60
Hung curd-45gms
Lucknowi Ittar-2drops
Awadhi potli masala-4gms
Yellow chili powder-3gms
Saffron- 1/2 tsp
Desighee-For frying
METHOD
- Cut the chicken breasts in very thin picattas length wise and pat dry on a kitchen towel.
- Make a marinade by using all the items listed above and marinate the chicken, keep aside for 30minutes.
- Gently Heat desi ghee on thick tawa and cook the marinated parchey turning the side (without giving too much color) when each side is cooked.
- Serve hot with some lime juice sprinkled on top and Ulta tawa paratha.
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