Skip to main content

Murgh Malai Kabab

12 boneless pieces of Chicken
2 tsp fresh Cream
1 Egg, lightly beaten

4 Green Chillies, finely chopped
Finely cut Onion Rings and Lemon Wedges for garnishing
2 tsp finely chopped Coriander Leaves
1/2 tsp each of Mace and Nutmeg powders
1 tsp White Pepper powder 1 tsp each of Ginger and Garlic pastes
1 tsp Grated Cheese
1 tsp Lemon Juice
Butter for basting
Salt to taste
1. Make cuts on the chicken pieces. 2. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. 3. Refrigerate for at least three hours, preferably overnight. 4. Preheat the oven and skewer the chicken pieces. 5. Baste with butter and cook for about 15 minutes or till the chicken is tender. 6. Sprinkle lemon juice before serving. 7. Garnish with onion rings and lemon wedges. Serve hot with Green chutney.

Your rating: None Average: 5 (1 vote)

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <img> <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

More information about formatting options

Humans welcome! Spam Bots and Aliens Sorry!!
Fill in the blank