CHICKEN / KEBAB

Zafrani Murgh Tikka in White Gravy

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Ingredients to make Zafrani Murgh Tikka in White Gravy

  • For Kebab- 500 grams boneless Chicken, cubed
  • Salt to taste
  • few strands of Saffron soaked in milk
  • 100gm hung Curd
  • 4 tbsp grated cheese
  • 2tbsp roasted Gram Flour
  • 1tbsp Chilli powder
  • 2tbsp Ginger garlic paste
  • 1teasp Nutmeg powder
  • 1teasp Mace powder
  • 1teasp Cardamom powder
  • Oil for brushing
  • For gravy-
  • 2 large onion, boiled and paste
  • Salt to taste
  • 2tbsp Oil
  • 1/2 cup fresh Cream
  • 100 gm beaten Curd
  • 2tbsp Cashew paste
  • 1 bayleaf
  • 4-5 green Cardamom
  • 2tbsp Ginger garlic paste
  • 2green Chillies, slit

How to make Zafrani Murgh Tikka in White Gravy

  1. Brine the chicken pices in salt water for 1 hour.
  2. Marinade the chicken pieces for 1 hour with all ingredients except oil.
  3. Preheat oven at 180 degree for 10 mins.
  4. Grill the chicken after arranging in skewers for 30 mins.
  5. Brush oil meanwhile.
  6. For gravy, heat oil in a pan.
  7. Add bayleaf and cardamom.
  8. Now add onion paste.Cook well for 3 minutes.
  9. Add cashew paste and curd.Mix well.
  10. Add green chilles and salt.Cook well.
  11. Add ginger garlic paste and cook.
  12. Now pour little water.
  13. Slow the flame and add cream.
  14. After boiling,add chicken zafrani kebabs from skewers.
  15. Boil the gravy once again.
  16. Serve hot with naan, parathas.

HAPPY COOKING…………

SAYAN MAJUMDER

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