Murgh Adraki Kabab
of Seattle Washingtin, US
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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.
Whole Black Urad dal vada
Pani poori (gol gappe)