Author's note: No kebab is ever tastier if, it is not soft and juicy. I hate to eat a kebab which is hard and dry. I am revealing the facts to make a tender and mouth watering kebab below.
Fairly difficult
Preparation time
Cooking time
Waiting time20m
Ingredients
For 4 Person(s)
Recipe
500 grams chicken
75 grams ripe mango pulp
1 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
1/4 teaspoon(s) Bishops weed
4 tablespoon(s) Double Cream
6 tablespoon(s) hung curd, or yogurt
1/2 teaspoon(s) cinnamon powder
1 teaspoon(s) cumin powder
1 teaspoon(s) cayenne pepper
1/4 teaspoon(s) mace powder
2 teaspoon(s) salt, or to taste
1 tablespoon(s) cooking oil
2 tablespoon(s) butter, for basting
6bamboo skewers
1 tablespoon(s) chaat masala
Aam Murgh Malai Kebab Directions
Heat the oven on 180c.
Marinade the chicken supreme with mango pulp, bishops weed, ginger, garlic, and salt. Keep it in a cool place for 30 mins.
Mix together the hung curd, cream and the spices.
Skewer the marinated chicken and put it on a tray.
Put the tray in the middle shelf of the oven. After 5-7 mins, take out the tray and baste the chicken with butter and put it back for further 8-10 mins.