Recipe by Naomi Ross

Murgi Chicken

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Meat Meat
Easy Easy
4 Servings
2 Hours, 20 Minutes

No Diets specified

“Murgi” is Hindi for “chicken” — but I didn’t know that when an old friend taught me this method in college. All I knew was that it was the most flavorful crispy chicken cutlets I had ever tasted. A potent marinade makes all the difference to impart flavor underneath a sturdy triple breading. This recipe stretches and doubles easily. You can also cut the chicken into smaller strips and make the best chicken fingers ever!


Murgi Chicken

  • 4–6 boneless chicken breasts (cutlets)

  • 1/4 cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup Gefen Corn Flake Crumbs

  • 1/2 cup corn or peanut oil, or more as needed


Prepare the Murgi Chicken


Prepare the marinade: In a food processor, process the onion, ginger, garlic, and spices until pureed.


Pound chicken breasts thin until they have an even thickness (cutlets should be not more than 1/2-inch thick).


Marinate: Place chicken breasts in a large bowl with the onion mixture; turn to coat well. Cover and marinate for two to three hours in the refrigerator.


Breading: Remove chicken from marinade. Dredge in flour, then beaten eggs, then cornflake crumbs; place in a single layer on a plate or sheet pan until frying time.


Fry: Heat oil in a large skillet over medium-high heat until hot (a crumb should sizzle upon contact). Fry cutlets about three to four minutes per side (depending on size and thickness) or until breading is golden brown, flipping once during cooking. Drain on a rack or paper towels. Serve and enjoy!


If making ahead, refresh in a single layer uncovered in a 350-degree-Fahrenheit oven to re-crisp breading.


Recipe excerpted from The Giving Table (Menucha Publishers 2022) with permission. Purchase on Amazon.

Murgi Chicken

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