Chicken Khurchan (Shredded)



  • Boneless chicken cut into thick strips – 400 grams
  • Ginger-garlic paste – 2 teaspoons
  • Lemon juice – 2 teaspoons
  • Salt to taste
  • Oil – 1 tablespoon
  • Cornflour/ corn starch – 2 tablespoons
  • Cumin seeds – 1 teaspoon
  • Garlic paste – 2 teaspoons
  • Green capsicums cut into thick strips – 2 medium
  • Tomatoes seeded and thick strips – 2 medium
  • Onions, sliced thickly – 2 medium
  • Tomato puree – 6 tablespoons
  • Red chilli powder – 1/2 teaspoon
  • Dried fenugreek leaves (kasoori methi), roasted and crushed – 1 teaspoon


  • Step 1

Apply a mixture of ginger-garlic paste, one teaspoon lemon juice and salt over the chicken strips.

  • Step 2

Cover and keep in a refrigerator to marinate for ten to fifteen minutes.

  • Step 3

Heat sufficient oil in a kadai. Sprinkle cornflour on the marinated chicken strips and mix well so that the chicken pieces are well coated.

  • Step 4

Deep-fry, a few at a time, till crisp. Drain on absorbent paper and set aside.

  • Step 5

Heat one tablespoon oil in a non-stick kadai. Add cumin seeds.

  • Step 6

When they begin to change colour, add garlic paste, capsicums, tomatoes and onions and sauté for five to six minutes.

  • Step 7

Add the fried chicken strips, tomato puree, salt and red chilli powder.

  • Step 8

Sauté for two to three minutes or till the chicken begins to stick to the pan.

  • Step 9

Scrape the chicken off the bottom of the pan and continue to sauté till chicken again begins to stick to the pan.

  • Step 10

Add one-fourth cup water and stir.

Cook for a minute and stir in the remaining lemon juice and dried fenugreek leaves. Serve hot.

Bon Appetit !

Crazy Folk

Crazy Folk



  1. Sajo8 · January 2, 2016

    Nice! However, I’m not being able to see the picture. Do you think you could fix that?


  2. Rohin Agrawal · January 2, 2016

    Sure ! I’ll look into this matter


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