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- Achari Murgh Kabab
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PrintACHARI MURGH KABAB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the chicken into medium-sized pieces.
- Wash the chicken thoroughly and dry it on kitchen paper.
- Put the mustard oil in a small frying pan on high heat.
- Add all the marinade ingredients except the lime juice and fry them in the hot oil, till they crackle and are intensely aromatic. Ensure that the garlic and ginger turn a nice, light golden brown.
- Turn off the heat and transfer the ingredients to a heavy grinder.
- Grind to make a paste. Mix the paste well with a spoon and reserve.
- Put the chicken pieces into a large bowl and add the marinade paste. Squeeze in the lime juice.
- Cover and put into the refrigerator to marinate for 2-4 hours. Turn the pieces in the marinade halfway through to ensure that the chicken marinates evenly.
- Once the chicken is marinated, remove it from the refrigerator and bring it to room temperature.
- Preheat the grill, till it is searing hot, or an oven's broiler.
- Once the grill is hot, season the chicken well with salt, and sear the pieces on the hottest part of the grill, till they are golden and charred on the first side. Turn the pieces over carefully using tongs and sear them on the second side to give them a crisp caramelized crust.
- Turn the heat down and gently grill the pieces, basting them with the melted butter and oil, to keep them moist and crisp on the outside.
- Grill the chicken till it reads 180°F.
- When the chicken is crisp and golden and cooked to perfection, take the pieces off the heat and put them on a platter to rest and absorb their juices.
INGREDIENTS
- 1 chicken with skin
- ½ teaspoon salt
- 3 teaspoon melted butter
- 2 teaspoonIDHAYAM sesame oil
The Achari Marinade
- 2 tablespoon HARDIL mustard oil
- 6 garlic cloves
- ½ "ginger
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon nigella seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 3 green chillies
- ¼ teaspoon freshly ground white pepper
- A few curry leaves
- ½ teaspoon salt
- Juice of 1½ lime
To Serve
- Juice of ½ a lime
8 comments for “Achari Murgh Kabab”
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