Wednesday, 29 February 2012

Nepali Murg Ki Bari

Murgh Ki Bari ( badi )

This Nepali recipe is from The Art of Indian Cuisine by  Rocky Mohan . Rocky has substituted Star Anise with the Nepali herb Timur … both work magically in this recipe . The taste is fantastic . I stuck to his recipe and used Star Anise . The Bari's are often served as finger foods  minus the oil and garnish and make a fantastic pullao too .only mustard oil will work with this recipe .

I am posting Rocky Mohan's recipe as it is in his book - The Art of Indian Cuisine .

6 Boneless Chicken Breasts.
1 Teaspoon Anise Powder / Chakri Phool.
2 Teaspoon Cumin/Jeera Powder.
1 Teaspoon Bicarbonate of Soda.
1/2 Teaspoon Red Chili Powder ( I used 1 teaspoon ).

1 Cup Mustard Oil.
40 Cloves Garlic.
15-20 Green Chilies ( make a gash ).

Mince the chicken to a fine puree consistency . Add the anise , cumin soda bi carb , salt and chili powder , blend another 30 seconds.
Grease / wet your palms and make golfball size balls .
Heat the oil till it smokes , reduce flame to half and fry the balls about 5 minutes till light golden brown .Remove with a slotted spoon , keep aside till cool then make and X cross going half way down the ball .
When ready to serve heat the oil again . Add garlic and green chillies and fry for a minute . Now add the balls . With a spoon pour oil over the X cut - that will open the balls to a flower petals ( see picture ) .Fry until golden brown and serve the murg bari's , green chilies and garlic with whats left of the oil .
This recipe is really delicious .

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