Kashmiri Murg Kebab
Equipment
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 750 g Chicken legs skinless, boneless
- Butter melted, for basting
For the marinade
- 1 teaspoon Cashew Nut Paste
- 1 tablespoon Green chilli paste
- 375 ml Natural (plain) yoghurt (1 1/2 cups) hung
- 200 ml Cream (1 cup) single (light)
- 2 Eggs
- 2 teaspoons (All-purpose) flour plain
- 2 tablespoons Malt (white) vinegar
- 3 tablespoons White pepper ground
- 2 teaspoons Green cardamom ground
- 5 1/2 tablespoons Vegetable oil
- 2 tablespoons Ginger Paste
- 2 tablespoons Garlic Paste
- 2 tablespoons Rose petals ground
- Salt
Instructions
- Cut each chicken leg into 4 pieces.
- Mix all the ingredients for the marinade together in a large shallow dish. Season with salt, add the chicken pieces and, rub the marinade evenly over to coat. Cover and allow to marinate in the refrigerator for 2 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the chicken pieces onto several metal skewers and place a tray underneath to collect any juices.
- Roast the chicken pieces in a moderately hot tandoor, over a charcoal grill, or under the grill for 6-7 minutes, or until half done.
- Remove the skewers from the heat and hang them up over a tray for about 2-3 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter, and roast again in the tandoor or under the grill for a further 3-4 minutes, or until cooked.
- Transfer the chicken to a plate and serve.
Video
Nutrition
Serving: 4gSodium: 200mgCalcium: 200mgVitamin C: 6mgVitamin A: 1067IUSugar: 5gFiber: 2gPotassium: 485mgCholesterol: 262mgCalories: 706kcalTrans Fat: 1gSaturated Fat: 35gFat: 61gProtein: 26gCarbohydrates: 15gIron: 3mg
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