|
Title: Murg Malai Kababs Post by: Ryan Martis on July 05, 2009, 06:02:21 AM Ingredients:
300 gms. boneless (skinless) chicken cut into 1 ½” - 2” pieces (pieces should be of even size) 1 tsp. garlic paste ½ tsp. saunf (aniseed) powder 1 tsp. salt 1 tsp. red chilli powder ¼ tsp. nutmeg powder 4 tbsp. cream or malai. Method: Place chicken in a bowl. Add all the ingredients and mix well. Let it marinate for 1-2 hours at room temperature. Place kababs on a plate in the form of a ring. Micro high uncovered 2 mins. Turn over (change the side) of the kababs. Again micro high 2 mins. Remove to a serving dish and serve hot. Note : Check after standing time. If the kabab is not fully cooked micro high for 1 minute more. Some juice may remain after kababs are made. Discard it. The amount of juice will depend on the water content of the chicken. |