Lasooni Murgh Kebab

Name: Lasooni Murgh Kebab
Cuisine: Middle Eastern
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

Serves 1

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Lasooni Murgh Kebab

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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.

Lasooni Murgh Kebab

Lasooni Murgh Kebab

Directions

Ingredients

Equipment

Tips

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