Murg Dalcha Kebab
Equipment
- Bowl
- Blender
- Food processor
- Kitchen Paper
- Paper towel
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 250 g Chana dal (1 1/3 cups)
- 750 g Chicken breasts skinless, boneless
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 2 tablespoons Lemon juice
- 3 teaspoons Yellow chilli powder
- 1 teaspoon Garam Masala
- 300 ml Natural (plain) yoghurt (1 1/4 cups) hung, whisked
- 150 ml Cream (2/3 cup) single (light)
- Nutmeg pinch ground
- 5 1/2 tablespoons Vegetable oil
- Butter melted, for basting
- Salt
Instructions
- Soak the chana dal in a bowl of water overnight.
- The next day, drain the chana dal, then transfer it to a blender or food processor and process to make a smooth paste. Put the paste into a bowl and set it aside.
- Cut each chicken breast in half and pat dry with kitchen paper (paper towels).
- Put the ginger and garlic pastes, lemon juice, chili powder, and garam masala in a large shallow dish. Season with salt and mix. Add the chicken and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for 1 hour.
- Put the hung yoghurt in another large shallow dish, add the chana dal paste, cream, nutmeg, and oil and mix well.
- Remove the chicken from the first marinade and squeeze out the excess moisture, put the chicken in the second marinade, and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for a further 2-3 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the chicken onto several metal skewers and place a dish underneath to collect any juices. Roast in the hot tandoor, 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 on the charcoal grill or under the grill for a further 3-4 minutes, or until cooked.
- Transfer the chicken to a plate and serve hot.
Nutrition
Serving: 4gSodium: 292mgCalcium: 253mgVitamin C: 7mgVitamin A: 1127IUSugar: 5gFiber: 17gPotassium: 885mgCholesterol: 181mgCalories: 791kcalTrans Fat: 1gSaturated Fat: 27gFat: 43gProtein: 54gCarbohydrates: 48gIron: 4mg
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