Murgh Makhmali Kababsspicy Tangy Chicken Kababs Recipes
MURGH MAKHMALI KABABS(SPICY-TANGY CHICKEN KABABS)
This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. It makes a great party appetiser. Hope you like it!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 4h20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Clean, wash, debone and cut each chicken breast into two.
- Grind green chillies, ginger and garlic into a smooth paste.
- Rub it well onto chicken pieces.
- Cover and keep aside for 15 minutes.
- Hang yogurt in a muslin cloth for 30 minutes and drain away the whey.
- Mix thickened yogurt, cheese, cream, nutmeg powder, honey, garam masala powder, lemon juice and salt to taste.
- Whisk ingredients well and marinate the chicken pieces in this for 3 hours in the refrigerator.
- Place chicken pieces, an inch apart, on a wire rack.
- Cook chicken on the grill, top and bottom, for 20 minutes, brushing with butter every 5 minutes.
- Serve hot with a chutney of your choice.
- Enjoy!
Nutrition Facts : Calories 625.1, Fat 42.6, SaturatedFat 20.7, Cholesterol 198.7, Sodium 268.8, Carbohydrate 16.6, Fiber 1.1, Sugar 11.6, Protein 44.3
MURG MALAI KEBAB
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough to give pause to all those, including me, who consider chicken breast a boring blank slate. The restaurant does not serve the chicken on skewers, as one might expect for a kebab. But I found that using them greatly simplified turning the chicken while it cooked.
Provided by Florence Fabricant
Categories appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice each breast crosswise into 8 pieces. Place in a bowl and massage with the garlic, ginger, vinegar and salt. Set aside 20 minutes. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper. Add the chicken and mix well. Cover and refrigerate 4 hours.
- Lay 4 of the chicken slices side by side on a cutting board. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center. Slip a second skewer into the 4 slices parallel to the first. Repeat with the rest of the chicken.
- Heat an oven to 400 degrees. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade. Bake about 15 minutes, turning once, until cooked through. Sprinkle with lemon juice and chat masala or salt and pepper.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 292 milligrams, Sugar 3 grams, TransFat 0 grams
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