Murgh Tikka Kebab (Peshawari kebab)
|
| Ingredients |
- 1 1/2 kg Chicken
- 1 1/2 inch Raw papaya
- 6 Garlic cloves
- 3/4 inch Ginger
- 1 pinch Nutmeg
- 1 teaspoon Cumin seeds
- 2 tablespoons Curds
- 1 teaspoon Mango powder
|
- 1/2 teaspoon Red chilli powder
- 2 tablespoons Tomato ketchup
- 1 pinch Black salt
- 6 Peppercorns
- 3 Green cardamom
- 1 tablespoon Lemon juice
- 2 tablespoon Ghee
- Salt (As per taste)
|
|
| Method |
Mix these basting ingredients together: the peppercorns, ground green cardamom, lime juice and ghee and keep aside.
Make a marinade with the rest of the ingredients and coat the chicken pieces with it. Keep in the refrigerator for 2 to 3 hour in summer, longer in winter. Thread the meat pieces on the greased skewers.
Murgh tikka can be cooked in a tandoor, over an open charcoal fire, in an electric rotisserie or under a grill. Turn the meat every few minutes to get evenly brown. The actual cooking should not take more than 15 to 20 minutes. Baste with the marinade. When the meat has a slightly charred and crusted appearance brush over with the basting sauce. Remove from heat.
Garnish with seasoned rings. Serve hot with tandoori naan, or chapatti.
|
Other Details |
|
Serves: 4
|
Time: 25 mins.
|
|
|
|
|
Category: Appetizer | Submitted by: System
|
|
|