Murg Taas Kebab

Murg Taas Kebab

• • Marination Time
  • 8 Hrs
 
• • Prep Time
  • 20 Minutes
 
• • Cook Time
  • 45 Minutes
 
• • Servings
  • 4 People

Ingredients
Boneless chicken, cut into big pieces	½ kg
Onion (payaz), cut into big pieces	1 big
Onion (payaz), finely chopped	½ cup
Garlic (lahsan) crushed	2 table spoon
Ginger (adrakh) grated	1 tea spoon
Green chilli (hari mirch) chopped	3-4 table spoon
Red chilli (lal mirch)	½ tea spoon
Coriander (dhaniya) powder	½ tea spoon
Hot spices (garam masala) powder	½ tea spoon
Turmeric (haldi) powder	¼ tea spoon
Cinnamon ( dal chini)	1” piece
Green cardamom (hari elaichi)	2
Black pepper (kali mirch)	8-10
Cloves (laung)	2-3
Lemon juice (nimboo ka ras)	2 table spoon
Sesame oil (til ka tel)	4 table spoon

Method

• 1.Marinate chicken pieces with salt, red chilli, crushed garlic and lemon juice.
• 2.Keep it in fridge overnight.
• 3.Coarsely crush cloves, cinnamon, cardamoms and black pepper and keep aside.
• 4.Heat sesame oil in a pan, add finely chopped onion and fry till it becomes soft.
• 5.Add green chillies, garlic and ginger and stir it for 3-4 minutes.
• 6.Cook it for 3-4 minutes add little salt and remove it from flame.
• 7.Now take a greased baking dish and add a layer of big pieces of onion.
• 8.Then add a layer of chicken, then a layer of cooked onion mixture.
• 9.Then sprinkle little salt, hot spices, red chilli and coriander powder.
• 10.Pre heat your oven at 180 C .
• 11.Now cook the chicken (covered) for 45 minutes.
• 12.Once chicken is cooked completely serve it.

Tip

• For avoiding kebabs to become harder, marinate them for a longer time and also avoid over cooking them.

• Recipe Type : Chicken, Kabab / Starter, Non vegetarian