Achari Murgh Parchay by shireen

                            Achari Murgh Parchay


Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Onion seeds ½ tsp
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Gram flour 2 tbsp
Mango pickle Masala 2 tbsp


Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside. Flatten ½ kg chicken cubes in thin parcha. Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds, thread onto skewers, bake in a pre heated oven of 180 degrees for 15 to 20 minutes. Serve with onion rings and salad
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