Chef’s Nectar, “Murgh ke Parchey” 😋

Murgh ke Parchey


To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh ke Parchey

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste -2 tbsp

White pepper Powder – 1 tbsp

Shahi Jeera – ½ tsp

Refined Oil – 10 ml

Grated Processed Cheese – 200 gms

Egg White – 1 no

Cream – 400 ml

Elachi Javitri Powder – ½ tsp

Chopped Green Chilli – 5 gms

Chopped Coriander Roots – 5 gms

Melted Butter – for Basting

Method of making the Murgh ke Parchey

Clean, wash each chicken breast and flatten with steel hammer, and pat dry

First Marination

3. Apply ginger garlic paste, lemon juice, salt, half of white pepper, shahi jeera and refined oil rub well the chicken pieces and leave aside for 1 ½ hour.

4. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination

3. In a deep tray put grated cheese, egg, white and mix gradually with your palm, pour cream and further mix so that it becomes a smooth paste, add salt remaining white pepper powder, elachi javitri powder, chopped green chilli, chopped coriander roots and mixed well.

4. Put marinated chicken pieces into this marinate after removing the excess mixture. Apply the mixture and rub well, keep aside for at least 2 hours to get the flavour.


6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

8. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes) baste with melted butter and roast for another 3 to 4 minutes.

9. Transfer cooked chicken on a plate.

10. Served hot with choice of salad and chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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