Murg kali mirch
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; (400 g) | |
| 100 | grams | Ginger-garlic paste |
| 50 | grams | Kashmiri chilli powder |
| Salt and pepper to taste | ||
| 100 | grams | Hung curd |
| 50 | millilitres | Fresh cream |
| 4 | teaspoons | Crushed peppercorns; (20 g) |
| 4 | teaspoons | Oil; (20 ml) |
| 1 | teaspoon | Black cumin seeds; (5 g) |
| 2 | teaspoons | Garam masala powder; (10 g) |
| 2 | teaspoons | Fresh lemon juice; (10 ml) |
Directions
MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chilli powder, salt and pepper to taste. Add the remaining ingredients and mix well. Refrigerate for an hour. Skewer the chicken breast pieces and cook in a tandoor for 15 minutes or till done.
Serve with onion rings and mint chutney.
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