Murgh Paras Kebab and Murgh Laal Tikka

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

Votes: 2
Rating: 3
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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken, thigh and leg boneless meat medium to small pieces, thin cut
• 1 TBLSP Dry fenugreek leaves Kasoori Methi
• 2 + 2 TBLSP Ginger garlic paste
• 8 No. saffron strands
• 4 No. Egg yolks
• 2 tsp Garam masala Recipe in Masalas and chutney
• 2 tsp Kashmiri Red chili powder
• 1/2 tsp Turmeric Powder
• 2 + 2 TBLSP Lemon juice
• 3 + 3 TBLSP Salted Butter For Basting
• 2 tsp Red chili powder
• 4 TBLSP Greek Yoghurt
• 1 pinch Red food color
• 1 + 1 tsp Salt

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 2 Lbs Chicken, thigh and leg boneless meat medium to small pieces, thin cut 1 TBLSP Dry fenugreek leaves Kasoori Methi 2 + 2 TBLSP Ginger garlic paste 8 No. saffron strands 4 No. Egg yolks 2 tsp Garam masala Recipe in Masalas and chutney 2 tsp Kashmiri Red chili powder 1/2 tsp Turmeric Powder 2 + 2 TBLSP Lemon juice 3 + 3 TBLSP Salted Butter For Basting 2 tsp Red chili powder 4 TBLSP Greek Yoghurt 1 pinch Red food color 1 + 1 tsp Salt

Votes: 2 Rating: 3 You: Rate this recipe!

Instructions

1. 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. .

   
2. 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. .