Lahori Murgh Fry Recipe

Makki Madni Catering

Makki Madni Catering is Providing "Lahori Murgh (Chicken) Fry" is a popular delicacy from Lahore known for its crispy skin, juicy meat, and a unique blend of spices. Below is a scaled-up recipe for 50 people:

Ingredients:

• Chicken: 37.5 kg, preferably cut into medium-sized pieces.
• Ginger-Garlic Paste: 1.5 kg.
• Lemon Juice: 1.5 liters.
• Red Chili Powder: 300 grams (adjust to taste).
• Turmeric Powder: 100 grams.
• Cumin Powder: 150 grams.
• Coriander Powder: 150 grams.
• Salt: 250 grams (adjust to taste).
• Black Pepper Powder: 150 grams.
• Chaat Masala: 150 grams (for sprinkling post-fry).
• Vinegar: 750 ml.
• Cooking Oil or Ghee: Enough for deep frying.
• Fresh Green Chillies: 400 grams, slit.
• Fresh Coriander: 500 grams, chopped.
• Yogurt: 5 kg, whipped.
• Eggs: 100, beaten.

Method:

1. Marination: In a large container or several large bowls, add ginger-garlic paste, lemon juice, red chili powder, turmeric, cumin powder, coriander powder, salt, black pepper, vinegar, green chillies, chopped coriander, whipped yogurt, and beaten eggs. Mix thoroughly to make a consistent marinade.
2. Thoroughly coat the chicken pieces with the marinade ensuring every nook and cranny is covered. Marinate for at least 6 hours, ideally overnight, in the refrigerator.
3. In large frying pans or cauldrons, heat the cooking oil or ghee over a medium flame. To check if the oil is ready for frying, drop a small piece of marinated chicken into it; it should sizzle and come up to the surface.
4. Add the marinated chicken pieces in batches. Do not overcrowd the pan. Fry them until they are golden brown and crispy on the outside and fully cooked inside. This should take about 15-20 minutes depending on the size of the pieces and the temperature of the oil.
5. Once fried, remove the chicken pieces and drain excess oil on paper towels.
6. While the chicken is still hot, sprinkle chaat masala over them for that extra zing.
7. Serve the Lahori Murgh Fry hot with naan bread, raita, and lemon wedges.

Safety Note: Deep frying on a large scale can be a bit challenging and potentially dangerous. Always ensure safety precautions. Do not leave hot oil unattended and ensure you have a safe working environment. Having a couple of helpers can be beneficial to manage the process smoothly.

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