Murgh Adraki Kabab

Recipe by Sarfaraz Ahmed of Seattle Washingtin, US

Ingredients non vegetarian 2 servings

    • Chicken, boneless
    • 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


    1. Marinade: - Mix Masala altogether except chopped Ginger.
    2. Kabab : Cut boneless chicken into 1cm Thick and 3.5 Cm square and marinate for 3 to 4 hours.
    3. Skew all the marinated pieces on Skewer rod. Sprinkle chopped ginger on marinated chicken pieces.
    4. Bake it in otg (Oven) at 200 C till well done. Serve it hot with hung curd chutney.
    5. Hung curd chutney:- 3 Table spoon of curd hanged for 3 to 4 hours to get thick curd.
    6. Add in ground roasted Channa Dal (2 teaspoon), salt, finely chopped green chilies.
    7. Mix properly and add little water to get desired consistency.


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