Mamta's Kitchen

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. For a vegetarian version, this dish can also be made with Quorn chunks or with 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

  1. Cut chicken into bite size pieces.

  2. Place all ingredients in a bowl and mix well.

  3. 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.

  4. Chicken pieces can also be threaded on skewers and barbecued.

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