Lasooni Murgh Kebab
Serves 1
Directions
- 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.
- 2Marinate the chicken to make it tender and let it soak up the flavors.
- 3Temper chopped garlic in hot mustard oil.
- 4For 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.
- 5Give the mixture a good mix.
- 6Marinate the chicken in this mixture for 2 to 3 hours.
- 7Add a smoky flavor by placing hot charcoal and ghee on top of the marinated chicken, then cover and let it rest for 15 minutes.
- 8Skewer the kebabs neatly onto sticks.
- 9Roast the kebabs on a tawa over low flame for about 15 minutes, brushing with butter in between.
- 10For a beautiful char, roast them over an open flame for the final 2 to 3 minutes.
- 11Serve with lemon and green chutney.
Ingredients
- 500 g Boneless chicken
- 0.5 tsp Salt
- 1 tbsp Lemon juice
- 1 tsp each Ginger-garlic paste or powder
- 1 tbsp Chopped green chillies
- 2 tbsp Mustard Oil
- 4 tbsp Hung curd
- 2 tbsp Fresh cream
- 2 tbsp Grated cheese (processed or mozzarella)
- 1 whole bulb in 2 tbsp oil Garlic sautéed in mustard oil
- 1 tbsp Roasted gram flour (besan)
- 1 tsp Red chilli powder
- 0.5 tsp Garam masala
- 0.5 tsp White pepper
- 0.5 tsp Chaat masala
- 0.33 tsp Ajwain (carom seeds)
- 2 tbsp Butter or oil
- 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.
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