My love for Mughlai dishes is hard to go unnoticed. The kebabs are not just delicious but also easier to make. The marination are pretty easy and usually its only leaving marination for a longer time that infuses the flavor in your meat or chicken and gives out fabulous taste.
I am not too sure about the origin of these dishes but I believe looking at the ingredients, it look that influence is more from the middle east. A lot of Afghani Kebabs do have a similar taste. The great thing about middle eastern kebabs are that they are an excellent option even if you are dieting. You get great great tasting food without compromising on flavors.
Murgh Paras kebab and Murgh laal tikka are both wonderful for small parties, I mean an evening tea/coffee party or a small get together or even those friends who announce their arrival 2 hours before and prefer being treated with something special. For all those occasions that come without notice or giving you time to decide, this is a go to dish.
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Murgh Paras Kebab and Murgh Laal Tikka
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Votes: 2
Rating: 3
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Instructions
Murg paras kebab: [yellow ones]
chicken fillet - 1 Lb
kasoori methi
ginger garlic paste - 2 Tblsp
saffron
Egg yolk
Garam masala
Salt - 1 tsp
Kashmiri red chilli powder
Turmeric powder
lemon juice - 2 TBLSP
salt and butter/oil for basting - 3 TBLSP
Marinade the chicken. Keep it aside for 2 hours. Grill on a pan or in the tandoor for 20 minutes, turning regularly in between. Baste with melted butter and cook till they are done. .
Murg lal tikka:
chicken fillet - 1 LB
red chilli powder
lemon juice - 2 Tblsp
yoghurt
red food color
ginger garlic paste - 2 Tblsp
Salt - 1 tsp
salt and butter for basing - 3 TBLSP
Marinade for 2 hours. Grill on a pan or in the tandoor for 20 minutes, turning regularly in between. Baste with melted butter and cook till they are done. .