Murgh Ke Mazedar Tukray - Chicken Bits

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken breast - no skin, no bone, 4 breast
2 teaspoons	10ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dried thyme or 1/2 or 1/3 tsp ajwain seeds
2		Garlic
2		Bright red paprika
1 1/2 teaspoons	7.5ml	Salt
3/8 cup	88ml	Vegetable oil - about

Recipe Instructions

Preheat oven to 350F. Cut each chicken breast piece into thirds. lengthwise and then crosswise into 3/4-inch to 1-inch segments. Put in bowl. Add black pepper, turmeric, cayenne, cumin, thyme, garlic, paprika, salt and 1 tablespoon of oil. Mix well and set aside for 10 minutes or longer. Heat 2 tablespoons oil in a wok or large non-stick pan over very high heat. When oil is very hot put in chicken. Stir-fry quickly until chicken pieces are lightly browned or turn opaque on outside. Put in baking dish, cover loosely with lightly oiled waxed paper (which should sit inside dish and directly on chicken) and bake for 8-10 minutes or until chicken pieces are cooked through. If not to be eaten immediately, remove chicken pieces for dish to prevent them from drying out. Seasonings can be premixed and used on fish, beef and pork.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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