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Thursday, December 19, 2013,10:35 AM by
D.Sumithra

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MURGH MALAI KEBAB

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine chicken with ginger-garlic paste, nutmeg powder, green cardamom powder, lime juice and sufficient salt in a bowl and set aside for marination for 40 minutes.
  • Heat butter in a frying pan and add cumin seeds, carom seeds and chopped chili and sauté for 1 minute.
  • Then add gram flour and continue stirring on a very low heat for 3 minutes. Remove from heat; transfer it to a bowl and cool to room temperature.
  • Combine cream, yoghurt, garam masala and corn flour along with gram flour mixture to form a paste.
  • Add chicken to the paste and marinate it for another 40 minutes.
  • Preheat the oven at 200° C/ 400° F/ Gas 6. Thread the chicken onto skewers and place them on a baking tray for 15 to 20 minutes by drizzling oil and turning its sides till tender and evenly golden in colour.
  • Transfer the chicken onto serving plate.
  • Serve hot with Mint Chutney.

INGREDIENTS

  • 500 grams boneless chicken cubes
  • 4 tablespoons heavy cream
  • 2 teaspoons ginger-garlic paste
  • ¼ teaspoon finely chopped green chili
  • A pinch of Nutmeg powder
  • 1 teaspoon green cardamom powder
  • ½ teaspoon Garam masala powder
  • Pinch of cumin seeds
  • Pinch of carom seeds (ajwain)
  • 2 tablespoons gram flour (besan)
  • 1 tablespoon corn flour
  • 2 tablespoons butter
  • 2 tablespoons plain yoghurt
  • Salt to taste

To serve:

  • Mint Chutney

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