Tuesday 17 February 2009

Murg malai kabab


1 lbs Chicken breast, 1/4 tsp meat tenderizer or raw papaya paste, 1/2 tsp pepper powder, 1/2 tsp cardamom powder, 1 tsp ginger garlic paste,2 tbsp grated cheese, 1 tbsp thick yogurt, 1 tbsp cream, 1 tbsp corn flour, 1 green chilli, 1/2 cup coriander leaves, 1tbsp oil, salt to taste.

Cut the chicken breast to bite size pieces and dry then with a paper towel, to remove the moisture. Now marinate the chicken with pepper powder, tenderizer, a pinch of salt and squeezed ginger- garlic paste. Keep this in the refrigerator for 30 mins, before adding to the other marination.
Now for the second marination, make a nice paste of the grated cheese by rubbing it with your palms. To the cheese paste add thick Yogurt, cream, a pinch of salt, paste of coriander and green chilli ( you can put the coriander leaves and green chilli in a pestal and mortar, and make a fine paste) Now mix all these together to form a smooth paste, add the corn flour and mix again. Add the chicken to this mixture and mix it with the paste, add oil and mix again. Now marinate this mixture again in your refrigerator for around 1 hour.
After 1 hour, put the chicken on the skewers and put it in the oven at the highest temperature possible. Cook for 10 mins on each side or until you see fine colour on the kababs.
Serve hot with sprikled chat masala and lime juice.

Note: If you are using bamboo skewers, soak them overnight in water, to prevent them from burning.

Source: vahrevah.com

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