Murghi ke Panjay ka Salan – Chicken Feet Curry

Murghi ke Panjay (Chicken Feet) ka Salan full of nutrition and health benefits. #happycookingtoyou #foodfusion #DigitalAmmi #DigitalMom

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-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



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!

Recipe By: Kanwal Mohsin

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