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| Makhmali Murg Kebab |
Makhmali Murg Kebab & Green Chutney
If cooking is my emotional investment now, one big reason for it two persons, one is my Mom and the other one is definitely Mr. Sanjeev Kapoor; yes I practically swear by Chef Kapoor’s culinary skill. The other day I tried a simply mouth-watering Kebab preparation of his iconic chicken recipes: makhmali kebab, and watsay, it came out superbly successful. Below is that inspired recipe for you all, a must try:
Ingredients needed:
Chicken pieces (preferably the breast parts): 2
Ginger-Garlic paste/finely chopped: 2 Tbsp
Green chillies (chopped): 2-3
Hung Curd/Yogurt: ½ cup
Cheese (grated): ½ cup
Fresh Cream: ¼ cup
Garam Masala Powder: 1 tsp
Nutmeg Powder: ¼ tsp
Lemon Juice: ½ Tbsp
Honey: 1 Tbsp
Butter: ¼ cup
Salt: To taste
Ginger-Garlic paste/finely chopped: 2 Tbsp
Green chillies (chopped): 2-3
Hung Curd/Yogurt: ½ cup
Cheese (grated): ½ cup
Fresh Cream: ¼ cup
Garam Masala Powder: 1 tsp
Nutmeg Powder: ¼ tsp
Lemon Juice: ½ Tbsp
Honey: 1 Tbsp
Butter: ¼ cup
Salt: To taste
How to:
Wash and cut each chicken piece into halves.
Make a smooth paste of ginger-garlic-green chillies.
Now polish this paste against the chicken pieces; cover and set them aside in the fridge for at least 15-20 minutes.
If you’re not using hung curd then you can tie the curd in a muslin cloth piece and set it aside for 20 minutes to let the excess water drain out.
Take a broad bowl and mix the hung curd, fresh cream, grated cheese, garam masala powder, nutmeg powder, lemon juice, honey and salt altogether to make a thick marinade. Marinate the chicken pieces in this mix and again cover and set aside in the fridge for 2-3 hours.
Take a wire rack/Grill rack and place each chicken piece on it maintaining some gaps.
Cook the pieces in grill mode (both Top and Bottom) for17-20 minutes; keep brushing the chicken with melted butter every five minutes.
Seve this hot, succulent Makhmali Murg Kebab with Green chutney.
Green Chutney Recipe:
Ingredients needed:
Curd: 1 cup,
Green chillies: 2-3
Coriander leaves: 1 bunch with washed stems
Salt: To taste
Sugar/Honey: 1 tsp o To taste
How to:Wash and cut each chicken piece into halves.
Make a smooth paste of ginger-garlic-green chillies.
Now polish this paste against the chicken pieces; cover and set them aside in the fridge for at least 15-20 minutes.
If you’re not using hung curd then you can tie the curd in a muslin cloth piece and set it aside for 20 minutes to let the excess water drain out.
Take a broad bowl and mix the hung curd, fresh cream, grated cheese, garam masala powder, nutmeg powder, lemon juice, honey and salt altogether to make a thick marinade. Marinate the chicken pieces in this mix and again cover and set aside in the fridge for 2-3 hours.
Take a wire rack/Grill rack and place each chicken piece on it maintaining some gaps.
Cook the pieces in grill mode (both Top and Bottom) for17-20 minutes; keep brushing the chicken with melted butter every five minutes.
Seve this hot, succulent Makhmali Murg Kebab with Green chutney.
Green Chutney Recipe:
Ingredients needed:
Curd: 1 cup,
Green chillies: 2-3
Coriander leaves: 1 bunch with washed stems
Salt: To taste
Sugar/Honey: 1 tsp o To taste
Make a smooth paste of all the above mentioned ingredients together in a blender using little or no water.
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