Recipe for Achari Murgh Parichay


  • Boneless chicken cubed 1/2 kg
  • Chili powder 1 tsp
  • Salt 1 tsp
  • Ginger garlic paste 1 tbsp
  • All spice 1/2 tsp
  • Onion seeds 1/2 tsp
  • Fennel seeds 1/2 tsp
  • Fenugreek seeds 1/2 tsp
  • Gram flour 2 tbsp
  • Mango pickle spice 2 tbsp

Cooking Directions

Coarsely grind onion seeds, fennel seeds and fenugreek seeds, keep aside.

Flatten chicken cubes in thin parcha.

Marinate them in chili powder, mango pickle spice, ginger garlic paste, salt, all spice, gram flour and ground seeds spice.

Thread onto skewers.

Bake in a pre heated oven at 180 degrees for 15 to 20 minutes.

Serve with onion rings and salad.

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