Murgh Adraki Kabab
of Seattle Washingtin, US
be first to comment
15 ml Oil
2 tbsp Curd (Sour, Hung)
1 tsp Ginger paste
½ tsp Garlic Paste
2 tsp Ginger, finely chopped
Salt to taste
¼ tsp Pepper
¼ tsp Red chili powder
Marinade: - Mix Masala altogether except chopped Ginger.
Kabab : Cut boneless chicken into 1cm Thick and 3.5 Cm square and marinate for 3 to 4 hours.
Skew all the marinated pieces on Skewer rod. Sprinkle chopped ginger on marinated chicken pieces.
Bake it in otg (Oven) at 200 C till well done. Serve it hot with hung curd chutney.
Hung curd chutney:- 3 Table spoon of curd hanged for 3 to 4 hours to get thick curd.
Add in ground roasted Channa Dal (2 teaspoon), salt, finely chopped green chilies.
Mix properly and add little water to get desired consistency.