Murgh Kastoori kebab

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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 cubes15 pieces
Black cumin seeds2/3 teaspoon
Bread crumbs4 tablespoons
Butter4 tablespoons
Egg yolks3
Kasoori methi ( dried Kasuri Methis leaves )2 tablespoons
Ginger paste 1 teaspoon
Garlic paste1 teaspoon
Ginger grated1/4 teaspoon
Gram flour ( besan ) 2 teaspoons
Green cardamom powder1/2 teaspoon
Green coriander leaves4 teaspoon chopped
Lemon juice3 teaspoons
Oil 2 teaspoons
saffrona pinch
Saltto taste
White pepper powder1 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.