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Number of posts : 2546 Age : 49 I live in : hyderabad (india) Job/hobbies : love listen to music , love shayris ,and playing long tennis Warning : Donate : <form action="https://www.paypal.com/cgi-bin/webscr" method="post"><input type="hidden" name="cmd" value="_s-xclick"><input type="hidden" name="hosted_button_id" value="1336398"><input type="image" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG_global.gif" border="0" name="submit" alt=""><img alt="" border="0" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" height="1"></form> Registration date : 2008-04-01
| Subject: Creamy Chicken Kababs 2008-12-04, 15:57 | |
| Creamy Chicken Kababs (Murg Malai Kabab)
Serves: 4 Style: North Indian (Mughlai) Non-Vegetarian
12 boneless pieces (about 800 grams) of chicken 2 tablespoon(s) fresh cream 1 egg(s) lightly beaten 4 green chillies finely chopped 2 tablespoon(s) finely chopped coriander leaves ½ teaspoon(s) each of mace and nutmeg powders 1 teaspoon(s) white pepper powder 1 tablespoon(s) each of ginger and garlic pastes 1 tablespoon(s) grated cheese (optional) 1 tablespoon(s) lemon juice butter for basting salt to taste finely cut onion rings and lemon wedges for garnishing
Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight. Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender. Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.
Serve hot with: Green chutney (Hari chutney) | |
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