Lasooni Murgh Kebab

Serves 1
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Directions

  1. 1Start the first marination by adding salt, lemon juice, ginger-garlic paste or powder, chopped green chillies, and mustard oil to the boneless chicken thighs.
  2. 2Start the first marination by adding salt, lemon juice, ginger-garlic paste or powder, chopped green chillies, and mustard oil to the boneless chicken thighs.
  3. 3Start the first marination by adding salt, lemon juice, ginger-garlic paste or powder, chopped green chillies, and mustard oil to the boneless chicken thighs.
  4. 4Marinate the chicken to make it tender and let it soak up the flavors.
  5. 5Marinate the chicken to make it tender and let it soak up the flavors.
  6. 6Marinate the chicken to make it tender and let it soak up the flavors.
  7. 7Temper chopped garlic in hot mustard oil.
  8. 8Temper chopped garlic in hot mustard oil.
  9. 9Temper chopped garlic in hot mustard oil.
  10. 10For the second marination, add hung curd, cream, grated cheese, the tempered garlic, roasted gram flour, red chilli powder, garam masala, white pepper, chaat masala, ajwain, and salt to taste.
  11. 11For the second marination, add hung curd, cream, grated cheese, the tempered garlic, roasted gram flour, red chilli powder, garam masala, white pepper, chaat masala, ajwain, and salt to taste.
  12. 12For the second marination, add hung curd, cream, grated cheese, the tempered garlic, roasted gram flour, red chilli powder, garam masala, white pepper, chaat masala, ajwain, and salt to taste.
  13. 13Give the mixture a good mix.
  14. 14Give the mixture a good mix.
  15. 15Give the mixture a good mix.
  16. 16Marinate the chicken in this mixture for 2 to 3 hours.
  17. 17Marinate the chicken in this mixture for 2 to 3 hours.
  18. 18Marinate the chicken in this mixture for 2 to 3 hours.
  19. 19Add a smoky flavor by placing hot charcoal and ghee on top of the marinated chicken, then cover and let it rest for 15 minutes.
  20. 20Add a smoky flavor by placing hot charcoal and ghee on top of the marinated chicken, then cover and let it rest for 15 minutes.
  21. 21Add a smoky flavor by placing hot charcoal and ghee on top of the marinated chicken, then cover and let it rest for 15 minutes.
  22. 22Skewer the kebabs neatly onto sticks.
  23. 23Skewer the kebabs neatly onto sticks.
  24. 24Skewer the kebabs neatly onto sticks.
  25. 25Roast the kebabs on a tawa over low flame for about 15 minutes, brushing with butter in between.
  26. 26Roast the kebabs on a tawa over low flame for about 15 minutes, brushing with butter in between.
  27. 27Roast the kebabs on a tawa over low flame for about 15 minutes, brushing with butter in between.
  28. 28For a beautiful char, roast them over an open flame for the final 2 to 3 minutes.
  29. 29For a beautiful char, roast them over an open flame for the final 2 to 3 minutes.
  30. 30For a beautiful char, roast them over an open flame for the final 2 to 3 minutes.
  31. 31Serve with lemon and green chutney.
  32. 32Serve with lemon and green chutney.
  33. 33Serve with lemon and green chutney.

Ingredients

  • 500 g Boneless chicken
  • 500 g Boneless chicken
  • 500 g Boneless chicken
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tsp each Ginger-garlic paste or powder
  • 1 tsp each Ginger-garlic paste or powder
  • 1 tsp each Ginger-garlic paste or powder
  • 1 tbsp Chopped green chillies
  • 1 tbsp Chopped green chillies
  • 1 tbsp Chopped green chillies
  • 2 tbsp Mustard Oil
  • 2 tbsp Mustard Oil
  • 2 tbsp Mustard Oil
  • 4 tbsp Hung curd
  • 4 tbsp Hung curd
  • 4 tbsp Hung curd
  • 2 tbsp Fresh cream
  • 2 tbsp Fresh cream
  • 2 tbsp Fresh cream
  • 2 tbsp Grated cheese (processed or mozzarella)
  • 2 tbsp Grated cheese (processed or mozzarella)
  • 2 tbsp Grated cheese (processed or mozzarella)
  • 1 whole bulb in 2 tbsp oil Garlic sautéed in mustard oil
  • 1 whole bulb in 2 tbsp oil Garlic sautéed in mustard oil
  • 1 whole bulb in 2 tbsp oil Garlic sautéed in mustard oil
  • 1 tbsp Roasted gram flour (besan)
  • 1 tbsp Roasted gram flour (besan)
  • 1 tbsp Roasted gram flour (besan)
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 0.5 tsp White pepper
  • 0.5 tsp White pepper
  • 0.5 tsp White pepper
  • 0.5 tsp Chaat masala
  • 0.5 tsp Chaat masala
  • 0.5 tsp Chaat masala
  • 0.33 tsp Ajwain (carom seeds)
  • 0.33 tsp Ajwain (carom seeds)
  • 0.33 tsp Ajwain (carom seeds)
  • 2 tbsp Butter or oil
  • 2 tbsp Butter or oil
  • 2 tbsp Butter or oil
  • to taste Salt
  • to taste Salt
  • to taste Salt

Equipment

Skewer sticksTawaGrill panBrush

Tips

  • Use boneless chicken thighs for juicier and faster cooking kebabs.
  • Marinate for 2-3 hours to make the chicken tender and soak up flavors.
  • Add a smoky flavor by placing hot charcoal with ghee on top of the marinated chicken and covering for 15 minutes.