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Nawabi Murgh

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



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