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Pudina Murgh Yakhani
1. Add oil in moderately heated saucepan. 2. Saute with whole spices, onion, garlic and ginger. 3. Add mint sprig, coriander sprig,green chilli and beaten yoghurt and stir for a while. 4. Then, add chicken stock and cook on slow flame for 15-20 minutes. 5. In the meantime, marinate chicken cubes in ginger, garlic and lemon juice for about 15 minutes. 6. Rub in cream cheese and cream and season it with salt and pepper. 7. Skewer it on to satay sticks and pan grill it. 8. Strain the stock and check for seasoning. 9. Pour it in a soup bowl with the grilled satay dunked into it. Drizzle with dried peppermint and serve hot.
Ingrediants:
Chicken stock , Garlic paste , Ginger paste , Onions, chopped, Cream, Green chilli , Yoghurt , Corriander sprig , Peppermint, dried , Wooden satay sticks, Whole spices , Lemon juice , Dried pepepr mint , Chicken cubes , Cream cheese , Cream, Vegetable oil, Salt&&500 2, 10 1, 2 1, 25 1, 20 2, 2 no, 50 2, 1/2, 1, 2, 2, 1, 1, 75, 20, 10, 15, &&, , , , , , 2, 3, 7, 3, 1, 4, 1, 1, 1, 2, 2, 7
Category: Appetizers
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