Preparation time : 30 minutes + 1 hour marination
Cooking time : 8- 10 minutes
Serves : 4 members
Description
I have this habit of going through my recipe posts once in a while when I end up having nothing to do.. ( hey be frank.. It’s all self admiring of your work… Ok, ok.. Agreed) I take note that it’s been a while since I posed a chicken recipe. Went through my photo gallery for a good chicken recipe and found this murg kastoori kebab. I made it for a feast at home when my newly wedded daughter visited me. She loves the flavor of dried kasoori methi leaves. I made it a point to use them as the main flavor for this kebab. I know you all must be thinking about how can my vegetarian girl eat chicken. Well she does eat chicken alone once in a blue moon and I make full use of the opportunity given to come up with some flavors she loves. I did full justice as she loved these kebab’s. I was a bit nervous about the yolk part being basted on top while grilling as it might result with an eggy smelling kebab. I didn’t mention about it either in the table and just waited eagerly. Yes, the results were fantastic. Now it’s added to my regular menu at home as well. Give it a try and sure you will end up adding it to your regulars at home like I did.
Murgh Kastoori kebab
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken breast cubes | 15 pieces |
| Black cumin seeds | 2/3 teaspoon |
| Bread crumbs | 4 tablespoons |
| Butter | 4 tablespoons |
| Egg yolks | 3 |
| Kasoori methi ( dried Kasuri Methis leaves ) | 2 tablespoons |
| Ginger paste | 1 teaspoon |
| Garlic paste | 1 teaspoon |
| Ginger grated | 1/4 teaspoon |
| Gram flour ( besan ) | 2 teaspoons |
| Green cardamom powder | 1/2 teaspoon |
| Green coriander leaves | 4 teaspoon chopped |
| Lemon juice | 3 teaspoons |
| Oil | 2 teaspoons |
| saffron | a pinch |
| Salt | to taste |
| White pepper powder | 1 teaspoon |
Method
- Marinate chicken breasts with ginger paste, garlic paste, kasoori methi, white pepper and salt to taste for one hour.
- Heat butter and oil over a low flame. Add the gram flour and stir until golden brown. Remove from heat and divide this mixture into equal two parts.
- Add one part of the gram flour mixture to the marinated chicken cubes along with bread crumbs, ginger grated and chopped coriander greens. Mix well to coat the chicken cubes.
- Preheat oven to 150 degrees Celsius for ten minutes.
- To the second half of the gram flour mixture add black cumin seeds, saffron and egg yolks. Whisk batter throughly.
- Coat each marinated chicken cube into the gram flour batter and skewer them 1/2 inch apart from one another.
- Roast the chicken in the oven for 8-10 minutes.
- Remove chicken pieces from the skewers. Sprinkle cardamom powder and lemon juice. Serve hot with salad and mint chutney.
