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Murg malai kebab
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Murg malai kebab

Shilpa
Shilpa @cook_7836346
Pune,India

Murg malai kebab is a delicious and juicy kebab. Its quite an easy to make recipe. I make it in a non-stick pan,without using the oven/grill. Being less spicy in taste,kids love it a lot.
Cut boneless chicken in cubes and marinade it with lemon juice. Let it rest for 1 hour.
Now marinade the chicken with hung curds,fresh cream,ginger garlic paste, garam masala,cumin powder,red chilli powder,turmeric and salt.
Let the chicken marinade for 1 to 2 hours. Heat 1 spoon of oil in a non-stick pan,add chicken and cook on high flame for 2-3 mins,stirring in between.
Simmer the flame and cook for 20 to 25 minutes. Once the chicken is tender,keep turning it so that both sides get evenly browned.
Serve them with mint-coriander chutney or tomato ketchup.

Murg malai kebab is a delicious and juicy kebab. Its quite an easy to make recipe. I make it in a non-stick pan,without using the oven/grill. Being less spicy in taste,kids love it a lot.
Cut boneless chicken in cubes and marinade it with lemon juice. Let it rest for 1 hour.
Now marinade the chicken with hung curds,fresh cream,ginger garlic paste, garam masala,cumin powder,red chilli powder,turmeric and salt.
Let the chicken marinade for 1 to 2 hours. Heat 1 spoon of oil in a non-stick pan,add chicken and cook on high flame for 2-3 mins,stirring in between.
Simmer the flame and cook for 20 to 25 minutes. Once the chicken is tender,keep turning it so that both sides get evenly browned.
Serve them with mint-coriander chutney or tomato ketchup.

Read more

Murg malai kebab

Shilpa
Shilpa @cook_7836346
Pune,India

Murg malai kebab is a delicious and juicy kebab. Its quite an easy to make recipe. I make it in a non-stick pan,without using the oven/grill. Being less spicy in taste,kids love it a lot.
Cut boneless chicken in cubes and marinade it with lemon juice. Let it rest for 1 hour.
Now marinade the chicken with hung curds,fresh cream,ginger garlic paste, garam masala,cumin powder,red chilli powder,turmeric and salt.
Let the chicken marinade for 1 to 2 hours. Heat 1 spoon of oil in a non-stick pan,add chicken and cook on high flame for 2-3 mins,stirring in between.
Simmer the flame and cook for 20 to 25 minutes. Once the chicken is tender,keep turning it so that both sides get evenly browned.
Serve them with mint-coriander chutney or tomato ketchup.

Murg malai kebab is a delicious and juicy kebab. Its quite an easy to make recipe. I make it in a non-stick pan,without using the oven/grill. Being less spicy in taste,kids love it a lot.
Cut boneless chicken in cubes and marinade it with lemon juice. Let it rest for 1 hour.
Now marinade the chicken with hung curds,fresh cream,ginger garlic paste, garam masala,cumin powder,red chilli powder,turmeric and salt.
Let the chicken marinade for 1 to 2 hours. Heat 1 spoon of oil in a non-stick pan,add chicken and cook on high flame for 2-3 mins,stirring in between.
Simmer the flame and cook for 20 to 25 minutes. Once the chicken is tender,keep turning it so that both sides get evenly browned.
Serve them with mint-coriander chutney or tomato ketchup.

Read more
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Ingredients

30 mins
15-piece
  • 250 gmchicken boneless
  • 1 tbsplemon juice
  • 1 and 1/2 tspsginger garlic paste
  • 1/4 cuphung curds
  • 1/4 cupfresh cream th
  • 1 tspgaram masala
  • 1/2 tspcumin powder
  • 1/2 tspred chilli powder
  • 1/2 tspturmericpowder
  • salt as per taste
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Steps

30 mins
  1. 1

    For hung curd,take 1/4th cup curds in a muslin cloth and squeeze the whey out of it. Keep it tied for about 15 minutes till all whey is drained out.

  2. 2

    Cut boneless chicken into cubes and marinade it with 1tbsp lemon juice for 1 hour.

  3. 3

    After 1 hour,marinade the chicken with ginger garlic paste,hung curds,fresh cream,garam masala,cumin powder,red chilli powder,turmeric powder and salt.

  4. 4

    Coat the chicken well with marinade and let it rest for 1 to 2 hours.

  5. 5

    Heat 1 spoon of oil in a non-stick pan,add chicken. Cook on a high flame for 2-3 minutes.

  6. 6

    Simmer the flame and let it cook for 25 to 30 minutes. Keep turning the pieces in between so that they become evenly browned.

  7. 7

    Serve them with spicy mint-coriander dip or tomato ketchup.

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Shilpa
Shilpa @cook_7836346
on July 28, 2016 05:24
Pune,India
Hi! A die-hard foodie,an avid traveler and a dentist-that's me! While traveling this diverse and heritage-rich country of mine,I was lucky to relish the regional cuisines,made with local produce. I have been to see the snow-capped mountains of Himalayas, the serene ocean at land's end Kanyakumari, the devout Jain temples of Gujrat,the intricate carvings at Badami-Hampi,sea-shores of Karde-Harne, the dreamy backwaters of Kerala.......this is an endless list! I relished the food everywhere I went and came back with loads of memories....I experimented in my own kitchen,trying to recreate these flavors. Few recipes need to be made in their traditional way,few could be modified to adapt to our busy urban lifestyle.Cook Bake and Grill is an attempt to present this culinary journey of mine to you.... As I continue to travel and recreate diverse flavors in my kitchen,I will keep u all updated! Welcome aboard!
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