Bharwan Murg is easy to cook and is full of taste and aroma.

Ingredients

• 2 chicken breasts, slit open horizontally
• Marinade Salt, 1 tbsp vinegar and 3 gms  chopped green chilli
• Batter 2 eggs, 10 gms dry roasted refined  flour, chopped coriander, green chillies, minced ginger and 1\2 tsp black cumin
• 100 ml oil

for the stuffing

• 2 boneless chicken legs, 20 gms cream cheese, mashed, 5 gms chopped coriander, 10 gms black cumin seeds, Salt, to taste, 20 gms ginger-garlic paste, 1 tbsp malt vinegar and 2.5 cms ginger, grated

Method
Mix together chicken legs, salt ginger-garlic paste and vinegar. Keep aside for 10 minutes. Add the remaining ingredients for the stuffing and cook in a preheated oven for 15 minutes at 18o C. Cool and chop into small cubes.

Divide the  stuffing between  the two breast pieces, close and press the edges together to seal.

Marinate the stuffed chicken in the marinade. Coat the stuffed chicken in the batter and deep-fry on low heat for 15 minutes or till done. When ready to serve, fry again. Serve with mint chutney.

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