Murgh Paras Kebab
Boneless chicken marinated with spices, kasoori methi and egg yolks and grilled with bell peppers and onions.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
20minutes 3.5hours
Servings Prep Time
8people 10minutes
Cook Time Passive Time
20minutes 3.5hours
Ingredients
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.