Chicken Bites with Asafoetida (Hing Chicken)
Hing Murga
Lekh Ram Gupta
This dish comes from Himanchal Pradesh in India. It is good as a starter or as part of a buffet or as a main course served with a crisp salad.
For a vegetarian version, this dish can also be made with Quorn or Gluten chunks.
Serves 4-6
Also see BBQ Selection and Marinade Selection.
Ingredients
1 kg. boneless chicken breast, skin removed
1/4 tsp. or 3 pinches of asafoetida or hing powder
Juice of one large lemon/lime or two small lemons/limes
Salt to taste
1 level tsp. black pepper
1 tsp. chicken masala/hot curry powder. If you do not have this, use 1 tsp. Garam Masala plus 1/2 tsp. hot chilli powder
Instructions
Cut chicken into bite size pieces.
Place all ingredients in a bowl and mix well.
Stir-fry in a wok or karahi, until the chicken is done and all liquid is absorbed. You can cook the chicken first in a microwave for 5 minutes and then stir-fry to absorb water, to make it dry. Then serve.
Chicken pieces can also be threaded on skewers and barbecued.
