Monday, 28 December 2015

Murgh Khyber

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Murgh Khyber

Murgh Khyber

Chef

:

Restaurant

:Jaypee Siddharth, New Delhi

Recipe Cook Time

:30 Minutes + Marination time (6hrs)
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This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.

Ingredients

  • 1 kg chicken thigh

    400 gm hung curd

    50 gm Kashmiri chilli powder

    10 gm garam masalapowder

    5 gm kasoori methipowder

    1 1/2 tsp salt

    80 gm mustard oil

    50 gm ginger-garlic paste

    30 gm brown onion paste

    3 gm black cardamom paste

    3 gm green cardamom paste

    10 gm tomato paste

    2 gm red chilli flakes

Method

Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.

Rub hung curd and mix all spices and other ingredients. Make a smooth marination.

Add chicken to the marinate and mix well, drizzle some oil on top, cover and keep in refrigerator for 6 hours.

As and when required, take out from fridge and roast the chicken tikka for 10-12 minutes.

Sprinkle with chaat masala, butter and green coriander. Serve hot.
Key Ingredients: chickenhung curdgreen cardamom,black cardamomsalt, kasoori methi, oniontomato,gingergarlicmustard oilgaram masala, red chillie
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