surf india

Nawabi Murgh

nawabi murgh

Ingredients

  • - 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