Murg malai

Yield: 4 servings

Measure Ingredient
500 grams Boneless chicken
40 grams Ginger-garlic paste
20 millilitres Malt vinegar
40 grams Salt
150 grams Cheese
3 Eggs
40 grams Cornflour
40 grams Hung curd
20 grams Green chillies; chopped fine
15 grams Coriander leaves; chopped fine
4 tablespoons Fresh cream; (60 ml)

MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornflour and hung curd well and add to the marinated chicken. Add chopped green chillies and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken pieces and cook in a hot tandoor or over the charcoal grill till done. Serve with mint chutney.

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