Murg angaar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Boneless chicken |
| 100 | grams | Cheese |
| 250 | millilitres | Curd |
| A pinch of turmeric powder | ||
| 10 | grams | Finely chopped green chilli |
| 10 | grams | Finely chopped ginger |
| 1 | teaspoon | Garam masala powder; (5 g) |
| Salt to taste | ||
| 40 | grams | Coriander leaves; chopped |
Directions
CUT the chicken into bite sized pieces.
To prepare the marinade: Cream the cheese by hand, add curd, turmeric powder, finely chopped green chillies, ginger, garam masala powder and seasoning. Mix well. Check the seasoning. Add the chicken pieces to the marinade and keep aside for 45 minutes. Skewer the chicken pieces and cook in the tandoor or barbecue for 15 to 20 minutes.
Serve hot on the hot sizzler tawa, garnished with coriander leaves and accompanied by salad, potato chaat and onion rings.
Converted by MC_Buster.
NOTES : Boneless chicken pieces with a rich coating of curd and cheese Converted by MM_Buster v2.0l.