Methi Murgh Boti Kebab
Boneless Chicken cubes pan fried, marinated with spices and dry fenugreek.
Cuisine
Indian
,
Mughlai
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
20
minutes
30
minutes
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
20
minutes
30
minutes
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
Instructions
Wash and pat dry the chicken cubes and add ginger garlic paste.
Add the chopped green chilies and coriander leaves. Mix well and leave it aside for 15 minutes.
Add all the ingredients, except the oil, butter and fenugreek leaves. Mix well and leave aside for 30 minutes.
Add the fenugreek leaves. Prepare to start cooking the chicken. Leaving Fenugreek leaves in marination for too long makes it bitter.
Heat butter in a pan with 1 TBLSP of oil. Add the marinated chicken.
Cook till all the marination dries up.
Serve with a salad or just lemons and onions on the side.