Murgh Shan-E-Shaukat

Murgh Shan-E-Shaukat

A touch of saffron makes this dish from Gharana extra-special

* Serves One *


2pcs chicken breast
15gms onion
1gm shahi jeera
50gms fresh pomegranate
25gms cheddar grated cheese
6pcs mint leaf
2gms ginger paste
2gms garlic paste
1tsp saffron water
100gms refined flour
50gms corn flour
200ml frying oil
1pc green chilli
1tsp lemon juice
Salt to taste


Take 2 pcs of small chicken breast in a tray. Wash and marinate with ginger and garlic paste, lemon juice and salt. Leave for 15 to
20 minutes.
Then take juliennes of onion and all the other ingredients, except oil, in a bowl. Mix this and stuff it inside the chicken breast.
Make a batter with refined flour and corn flour. Dip fry till crisp. Serve hot with mint chutney and tandoori salad.

Fact file

Name of restaurant
Holiday Inn Al Barsha
Call 04 3234333

Did you know?

During his Asian campaigns, Alexander used Persian saffron in his infusions, rice, and baths as a curative for battle wounds.

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