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Malai Kababs murg ke Recipe

Malai Kababs murg ke is a popular Indian Starter
Author :
 
On :
Friday, 13 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
BBQ / Grill Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 500 gms - chicken, boneless and cut into 1.5 x 1.5 pieces
  • oil for basting
  • For the First Marinade:
  • 1 tbsp - Ginger paste
  • 1 tbsp - Garlic paste
  • 2 tbsp - Vinegar
  • For the Second Marinade:
  • 125 gms - hung Curd
  • 50 gms - processed cheese, grated
  • 1.5 tsp - coriander powder
  • 1.5 tsp - chilli powder
  • 1.5 tsp - Fennel seeds (saunf) powder
  • 1.5 tsp - Cardamom powder
  • 1.5 tsp - Cinnamon powder
  • 1.5 tsp - Mace powder
  • 1.5 tsp - Nutmeg powder
  • 1 tbsp - fresh Coriander leaves
  • 60 ml - Cream
  • 1.5 tsp - Saffron (dissolved in 2 tbsp - warm water)
  • salt to taste
  • How to Make Malai Kababs murg ke:

    1. Marinate the chicken in the first marinade ingredients.
    2. Refrigerate for 2 hours, then remove from the fridge and drain.
    3. Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
    4. Again, refrigerate for 2 hours.
    5. Now skewer the chicken pieces on a skewer and cook in a tandoor.
    6. Baste with oil at regular intervals.



     

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