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.

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.