KEBAB / STARTER

MURG MALAI KEBAB

reshmi2

INGRADIENTS– 1 PINCH CARDAMOM POWDER,2 TBSP CHEESE,1 LBS CHICKEN BREAST,SALT,OIL,PEPPER POWDER,1 TBSP CREAM,1 TBSP CORN FLOUR,1 TBSP CURD,1 TBSP GINGER GARLIC PASTE,1 GREEN CHILLI,MEET TENDERIZER ¼ TBSP.

PROCESS– 

1.CUT CHICKEN BREAST TO BITE SIZE PIECES AND DRY THEM WITH PAPER TOWEL AND MARINATE WITH PEPPER PDR , TENDERIZER AND SQUEEZED GINGER GARLIC PASTE AND KEEP IN FRIDGE FOR 30 MIN BEFORE ADDING TO OTHER MARINATION.

2.SECOND STEP IS TO MAKE MARINATION BY MAKING PASTE OF MOZZARELLA CHEESE OR USING MASCARPONE CHEESE , ADD CURD ( THICK ) OR SOUR CREAM , CREAM CORN FLOUR ,CHILLI AND CORIANDER PASTE,SALT ,OIL,CARDAMOM PDR AND MIX WELL

3.MARINATE THE CHICKEN WITH THIS MARINATION AND PUT IN THE FRIDGE FOR ANOTHER HR. PUT ON TO SKEWER AND PUT IN THE HOTTEST POSSIBLE SETTING ON YOUR OVEN ,IF POSSIBE ON BROILMODR AND COOK FOR 10 MIN ON EACH SIDE TILL YOU SEE FINE COLOR ON THE KABAB.

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