Murg Taas Kebab

Ingredients

Boneless chicken, cut into big pieces ½ kg
Onion (payaz), cut into big pieces 1 big
Onion (payaz), finely chopped ½ cup
Garlic (lahsan) crushed 2 table spoon
Ginger (adrakh) grated 1 tea spoon
Green chilli (hari mirch) chopped 3-4 table spoon
Red chilli (lal mirch) ½ tea spoon
Coriander (dhaniya) powder ½ tea spoon
Hot spices (garam masala) powder ½ tea spoon
Turmeric (haldi) powder ¼ tea spoon
Cinnamon ( dal chini) 1” piece
Green cardamom (hari elaichi) 2
Black pepper (kali mirch) 8-10
Cloves (laung) 2-3
Lemon juice (nimboo ka ras) 2 table spoon
Sesame oil (til ka tel) 4 table spoon

Method

  • 1. Marinate chicken pieces with salt, red chilli, crushed garlic and lemon juice.
  • 2. Keep it in fridge overnight.
  • 3. Coarsely crush cloves, cinnamon, cardamoms and black pepper and keep aside.
  • 4. Heat sesame oil in a pan, add finely chopped onion and fry till it becomes soft.
  • 5. Add green chillies, garlic and ginger and stir it for 3-4 minutes.
  • 6. Cook it for 3-4 minutes add little salt and remove it from flame.
  • 7. Now take a greased baking dish and add a layer of big pieces of onion.
  • 8. Then add a layer of chicken, then a layer of cooked onion mixture.
  • 9. Then sprinkle little salt, hot spices, red chilli and coriander powder.
  • 10. Pre heat your oven at 180 C .
  • 11. Now cook the chicken (covered) for 45 minutes.
  • 12. Once chicken is cooked completely serve it.

Tip

  • For avoiding kebabs to become harder, marinate them for a longer time and also avoid over cooking them.

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    One Response to %2$s

    1. MiajaL June 5, 2015 at 7:52 PM #

      Thanks for the post!

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