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Surfindia » Recipe » North India Cuisine » Uttar Pradesh » Nawabi Murgh

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» Nardeep Kaur

Nawabi Murgh

Ingredients Nawabi Murgh

Nawabi Murgh

700 gms :Chicken
60 ml :Vinegar
8 :Green Chilies
2 tsps : White pepper powder
4 tsps :Ginger paste
4 tsps :Garlic paste
2 cups :Curd
100 ml :Cream
Butter for basting As required
Salt As required

Method

Cut the chicken into 8 pieces.
Deseed and finely chop the green chilies.
Mix the chilies, pepper, salt, ginger, garlic pastes with vinegar in a large bowl.
Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
Hang the curd in a muslin cloth for 4 hours to remove the whey.
Then mix the curd with the cream in a large bowl, transfer the chicken to this mixture and keep aside for 3 hours.
Skewer the chicken pieces an inch apart .
Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.
Serve hot with onion rings and mint chutney

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