Methi Murgh Boti Kebab

I love serving dry kebabs as side dishes with our dinner and its hard to not experiment and not come up with new recipes. After all, I am mother to boys who have energy that drives me crazy and the fact that they love looking forward to new dishes on the table and not forgetting, the born carnivores, and with genes of Mughals. All these traits makes it mandatory for a mom to come up with new recipes of non vegetarian food.

Spices mixed up differently with chicken/ meat gives out super fab and completely distinct flavor. This recipe is quick, flavorful and is sure to impress those with a great taste buds.

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Methi Murgh Boti Kebab

Boneless Chicken cubes pan fried, marinated with spices and dry fenugreek.

Votes: 1
Rating: 4
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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/4 cup Salted Butter
• 1 lb Chicken, thigh and leg boneless meat cut to cubes
• 3 TBLSP Ginger garlic paste
• 1/2 cup Coriander leaves chopped
• 5 No. Green chilies chopped
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Salt
• 1/4 tsp Black salt
• 1/2 cup Greek Yoghurt or regular yoghurt
• 1/4 tsp citric
• 1/2 cup Dry fenugreek leaves Kasoori methi
• 4 TBLSP Mustard oil

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1/4 cup Salted Butter 1 lb Chicken, thigh and leg boneless meat cut to cubes 3 TBLSP Ginger garlic paste 1/2 cup Coriander leaves chopped 5 No. Green chilies chopped 1/2 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp Salt 1/4 tsp Black salt 1/2 cup Greek Yoghurt or regular yoghurt 1/4 tsp citric 1/2 cup Dry fenugreek leaves Kasoori methi 4 TBLSP Mustard oil

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Wash and pat dry the chicken cubes and add ginger garlic paste.

   
2. Add the chopped green chilies and coriander leaves. Mix well and leave it aside for 15 minutes.

   
3. Add all the ingredients, except the oil, butter and fenugreek leaves. Mix well and leave aside for 30 minutes.

   
4. Add the fenugreek leaves. Prepare to start cooking the chicken. Leaving Fenugreek leaves in marination for too long makes it bitter.

   
5. Heat butter in a pan with 1 TBLSP of oil. Add the marinated chicken.

   
6. Cook till all the marination dries up.

   
7. Serve with a salad or just lemons and onions on the side.