Mamta's Kitchen

Chicken Bites with Asafoetida (Hing Chicken)

Hing Murga

Lekh Ram Gupta

This dish comes from Himanchal Pradesh in India. It is good as a starter or as part of a buffet. For a vegetarian version, this dish can also be made with Quorn chunks or with Gluten chunks. Serves 4-6

Also see BBQ Selection and Marinade Selection.


  • 1 kg. boneless chicken breast, skin removed

  • 1/4 tsp. or 3 pinches of asafoetida or hing powder

  • Juice of one large lemon/lime or two small lemons/limes

  • Salt to taste

  • 1 level tsp. black pepper

  • 1 tsp. chicken masala/hot curry powder. If you do not have this, use 1 tsp. Garam Masala plus 1/2 tsp. hot chilli powder


  1. Cut chicken into bite size pieces.

  2. Place all ingredients in a bowl and mix well.

  3. Stir-fry in a wok or karahi, until the chicken is done and all liquid is absorbed. You can cook the chicken first in a microwave for 5 minutes and then stir-fry to absorb water, to make it dry. Then serve.

  4. Chicken pieces can also be threaded on skewers and barbecued.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13171]

Content copyright ©2001-2023 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2023 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to