|
Kabab Murgh Malai
Creamy kabab of boneless chicken blended with cream cheese, malt vinegar, green chilles and coriander, Grilled in the tandoor.
| Qty. | Ingredients |
| 2 lb | Chicken, boneless (1 ½ oz pieces |
| ¼ cup | Malt vinegar |
| 1 tbs | Ginger paste |
| 2 tbs | Garlic paste |
| ¼ cup | Cream cheese |
| 1 tbs | Cornflour |
| 1 | Egg |
| 1 ½ tbs | Green chillies, chopped |
| 1 ½ tbs | Green coriander, chopped |
| ¼ cup | Cream |
| To taste | Salt |
Method:
- Pat dry chicken, add salt, malt vinegar, ginger and garlic pastes, mix well and set aside for 15 minutes.
- Take cream cheese, rub a fine paste, add corn flour, lightly whisked egg and mix well. Now add cream, green chillies, green coriander and mix gently.
- Remove chicken and squeeze gently to remove excess water, add to cheese mixture and mix well so that each piece is coated equally with marinade. Leave for 30 minutes.
- Skewer each piece with a fold, next to each other. Cook in a tandoor or pre-heated oven at 200°c for 5 to 7 minutes, Remove and cool before sliding out of skewer
- Thread again onto skewer this time with a little space between each piece. Cook again for 8 to 10 minutes.
- 6. Remove, place in a platter, drizzle with lemon juice and serve.
|
