Murgh Paras Kebab

I love reading and its funny but I can read anything if I don’t have much of an option. One such time was while we were travelling and I came across a book that was based on cuisines from Kashmir. Though the book didn’t have any recipes but I did come across the ingredients mostly used and that Murgh paras kebab is popular chicken kebabs using kasoori methi and eggs as the main ingredients. The rest are what I felt would make the dish flavorful.

This dish is not very spicy and the taste on bell peppers and onions add a very earthy flavor to the dish.

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Murgh Paras Kebab

Boneless chicken marinated with spices, kasoori methi and egg yolks and grilled with bell peppers and onions.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

3.5 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken [ Boneless] cut to small pieces
• 3 TBLSP Kasoori methi
• 4 TBLSP Ginger garlic paste
• 1 pinch saffron strands
• 4 No. Egg yolks
• 1 tsp Garam masala
• 3 tsp Kashmiri Red chili powder
• 1 tsp Turmeric Powder
• 100 ml Mustard oil
• 50 ml Lemon juice
• 1/2 tsp Salt
• 4 TBLSP Butter For Basting
• 1 No. Green Bell pepper Cut to cubes
• 1 No. Onion cut to cubes

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 20 minutes Passive Time 3.5 hours Servings people MetricUS Imperial Ingredients 1 Lb Chicken [ Boneless] cut to small pieces 3 TBLSP Kasoori methi 4 TBLSP Ginger garlic paste 1 pinch saffron strands 4 No. Egg yolks 1 tsp Garam masala 3 tsp Kashmiri Red chili powder 1 tsp Turmeric Powder 100 ml Mustard oil 50 ml Lemon juice 1/2 tsp Salt 4 TBLSP Butter For Basting 1 No. Green Bell pepper Cut to cubes 1 No. Onion cut to cubes

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Instructions

1. Clean the chicken fillet, sprinkle kasoori methi and mix well. Keep aside for 10 minutes.

   
2. Mix the ginger garlic paste, yolk and Saffron. Blend them well.

   
3. To marinate : In a bowl, put the mix above along with garam masala, Kashmiri red chili powder, turmeric powder, lemon juice, refined oil and mix well. Add chicken to the above marinade and keep aside for 3 hours.

   
4. To cook :Take a skewer and skew the marinated chicken pieces. Keep a tray underneath to collect the drippings. Remove and hang the skewer to let excess moisture drain out completely, around 2-3 minutes. Turn them around while cooking and it takes around 10-12 mins on medium heat. Baste with melted butter and roast for another 2-3 minutes.

   
5. Transfer to a plate. Serve with your choice of salad and chutney.

   

Recipe Notes

Two more ways of making these kebabs: A] Roast in a moderately hot tandoor. Takes around 10 mins for a gas tandoor. B] Roast in an oven charcoal grill for 10 mins.