Ingredients:
-Murghi ka panjay (Chicken feet) 12-15
-Hot water as required
-Ice chilled water as required
-Pyaz (Onion) 2 medium
-Water ½ Cup
-Cooking oil ¼ Cup or as required
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3-4
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Water 1 & ½ litre or as required
-Hara dhania (Fresh coriander) chopped
Directions:
Cleaning Method # 1:
-In a bowl,add chicken feets,hot water,cover & soak for 2 minutes then strain & add in ice chilled water for 30 seconds.
-Peel of skin,cut tip of fingers,wash thoroughly & set aside.
Cleaning Method # 2:
-Fire roast chicken feet on medium flame until its charred from all sides.
-Remove charred skin,cut tips of fingers,wash thoroughly & set aside.
-In a blender jug,add onion,water,blend well & set aside.
Chicken Panjay ka Shorbay wala Salan:
-In a pot,add cooking oil,black peppercorns,black cardamom,bay leaf,cinnamon sticks,cloves & mix well.
-Add onion paste,mix well & cook on medium flame for 5-6 minutes.
-Add ginger garlic paste,cumin powder,red chilli powder,coriander powder,turmeric powder,salt, garam masala powder,mix well & cook for 2-3 minutes.
-Add yogurt,mix well & cook on medium flame until oil separates (4-5 minutes).
-Add chicken feet,mix well & cook for 3-4 minutes.
-Add water,mix well & bring it to boil,cover & cook on low flame until tender (2 hours).
-Garnish with fresh coriander & serve!
Azja:
-Murghi ka panjay (Chicken feet) 12-15
-Hot water as required
-Ice chilled water as required
-Pyaz (Onion) 2 medium
-Water ½ Cup
-Cooking oil ¼ Cup or as required
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3-4
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Water 1 & ½ litre or as required
-Hara dhania (Fresh coriander) chopped
Directions:
Cleaning Method # 1:
-Bowl mein murghi ka panjay aur garam pani dal ker dhak dein aur 2 minutes kliya chor dein phir strain ker ka thanday pani mein 30 seconds kliya chor dein.
-Skin ko peel ker lein aur finger tips ko cut ker ka pani sa ache tarhan dho lein & side per rakh dein.
Cleaning Method # 2:
-Murghi ka panjay ko chulhay per jal janay tak tamam sides sa fire roast ker lein.
-Charred skin ko peel ker lein aur finger tips ko cut ker ka pani sa ache tarhan dho lein & side per rakh dein.
-Blender jug mein pyaz aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Chicken Panjay ka Shorbay wala Salan:
-Pot mein cooking oil,sabut kali mirch,badi elaichi,tez patta,darchini aur laung dal ker ache tarhan mix ker lein.
-Pyaz paste dal ker ache tarhan mix karein aur darmiyani ancch per 5-6 minutes kliya paka lein.
-Adrak lehsan paste,zeera powder,lal mirch powder,dhania powder,haldi powder,namak aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (4-5 minutes).
-Chicken panjay dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
-Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gul janay tak paka lein (2 hours).
-Hara dhania sa garnish ker ka serve karein!
