Murgh Makhmali Kababsspicy Tangy Chicken Kababs Food

MURGH MAKHMALI KABABS(SPICY-TANGY CHICKEN KABABS)

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!

BUTTER CHICKEN - (MURGH MAKHANI)

Steps:

• Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
• Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
• Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
• Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
• Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
• Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
• TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.

INDIAN BUTTER CHICKEN (MURGH MAKHANI)

Steps:

• Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
• Add remaining ingredients and mix gently.
• Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.