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Malai Murgh
1. Marinate the chicken cubes with ginger, garlic and lemon juice for about 1 hr. 2. Let the moisture drip off from the chicken. Then, add the second marinade of cream cheese, cream, whisked yoghurt, cardamom, mace powder, green chilli paste and salt. 3. Add some vegetable oil to retain its moisture. Keep it marinated for about 2 hrs. Later, skewer it. 4. In a moderately heated charcoal tandoor (200 degrees Celsius), put in the skewered chicken cubes. 5. Change the sides to cook evenly. As the juices start to run down, take the skewer out and let it rest for 5 minutes outside the tandoor. Later, baste it with clarified butter and finally cook it till done. 6. Unskewer it and serve it or if the skewer is of small size, serve it from the skewer to the plate accompanied with relish and naan bread.
Ingrediants:
Chicken leg boneless , Yoghurt , Cream , Vegetable oil, Cheese, Cardamom powder , Mace powder , Ginger garlic paste , Lemon juice , Green chilli paste, Clarified butter , Salt &&250, 50, 50, 25, 25, 1, 1, 5, 50, 1, 10, &&1, 2, 2, 2, 1, 1, 1, 1, 2, 2, 2, 7
Category: Main Dishes
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