Aam Murgh Malai Kebab
Author's note: No kebab is ever tastier if, it is not soft and juicy. I hate to eat a kebab which is hard and dry. I am revealing the facts to make a tender and mouth watering kebab below.
Waiting time 20m
For 4 Person(s)
- 500 grams chicken
- 75 grams ripe mango pulp
- 1 teaspoon(s) ginger paste
- 2 teaspoon(s) garlic paste
- 0.25 teaspoon(s) Bishops weed
- 4 tablespoon(s) Double Cream
- 6 tablespoon(s) hung curd, or yogurt
- 0.5 teaspoon(s) cinnamon powder
- 1 teaspoon(s) cumin powder
- 1 teaspoon(s) cayenne pepper
- 0.25 teaspoon(s) mace powder
- 2 teaspoon(s) salt, or to taste
- 1 tablespoon(s) cooking oil
- 2 tablespoon(s) butter, for basting
- 6 bamboo skewers
- 1 tablespoon(s) chaat masala
Aam Murgh Malai Kebab Directions
- Heat the oven on 180c.
- Marinade the chicken supreme with mango pulp, bishops weed, ginger, garlic, and salt. Keep it in a cool place for 30 mins.
- Mix together the hung curd, cream and the spices.
- Skewer the marinated chicken and put it on a tray.
- Put the tray in the middle shelf of the oven. After 5-7 mins, take out the tray and baste the chicken with butter and put it back for further 8-10 mins.
- Finish kebab with chaat masala.