Murgh Makhmali Kababsspicy Tangy Chicken Kababs Food

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MURGH MAKHMALI KABABS(SPICY-TANGY CHICKEN KABABS)



Murgh Makhmali Kababs(Spicy-Tangy Chicken Kababs) image

This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. It makes a great party appetiser. Hope you like it!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 4h20m

Yield 3-4 serving(s)

Number Of Ingredients 13

4 chicken breasts (about 800 gms.)
4 -6 green chilies, stems removed and washed
1 inch ginger, peeled and washed
5 -6 cloves garlic, peeled and washed
2/3 cup plain yogurt, beaten
1/4 cup grated processed cheese
1/4 cup fresh cream
1/2 teaspoon ground nutmeg (You can use powdered cinnamon as a substitute)
2 teaspoons garam masala powder
1 tablespoon honey
1/2 tablespoon lemon juice
salt
1/4 cup butter

Steps:

  • Clean, wash, debone and cut each chicken breast into two.
  • Grind green chillies, ginger and garlic into a smooth paste.
  • Rub it well onto chicken pieces.
  • Cover and keep aside for 15 minutes.
  • Hang yogurt in a muslin cloth for 30 minutes and drain away the whey.
  • Mix thickened yogurt, cheese, cream, nutmeg powder, honey, garam masala powder, lemon juice and salt to taste.
  • Whisk ingredients well and marinate the chicken pieces in this for 3 hours in the refrigerator.
  • Place chicken pieces, an inch apart, on a wire rack.
  • Cook chicken on the grill, top and bottom, for 20 minutes, brushing with butter every 5 minutes.
  • Serve hot with a chutney of your choice.
  • Enjoy!

Nutrition Facts : Calories 625.1, Fat 42.6, SaturatedFat 20.7, Cholesterol 198.7, Sodium 268.8, Carbohydrate 16.6, Fiber 1.1, Sugar 11.6, Protein 44.3

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