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Mulayam Murgh Seekh

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Chicken kababs cooked on tandoor.

This is an exclusive website recipe.

Preparation Time : 41-50 minutes

Cooking time : 26-30 minutes

Servings : 4

Mulayam Murgh Seekh

Main Ingredients

Chicken, Fresh coriander leaves

Cuisine

Fusion

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Chicken minced
    500 grams
  • Fresh coriander leaves
    1/4 cup
  • Green chillies
    2-3
  • Ginger
    1 inch piece
  • Garlic
    4-6 cloves
  • Cashewnuts
    8-10
  • Garam masala powder
    1 teaspoon
  • Egg yolks
    2
  • Salt
    to taste
  • Butter
    2 tablespoons
  • Chaat masala
    1 teaspoon
  • Lemon juice
    1 tablespoon

Method

Step 1


Clean, wash and finely chop coriander leaves. Wash, remove stems and finely chop green chillies.

Step 2


Peel ginger, garlic and grind with chopped coriander leaves and green chillies to a fine paste without adding water.

Step 3


Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.

Step 4


Blend ginger, garlic, coriander and green chilli paste with cashewnut paste, garam masala powder and egg yolks. Mix this with chicken mince and add salt.

Step 5


Mix thoroughly and keep aside, preferably in the refrigerator for at least half an hour.

Step 6


Divide the prepared chicken mixture into ten to twelve equal sized portions.

Step 7


Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.

Step 8


Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.

Step 9


Brush the cooked kababs with butter and cook again for a minute in the tandoor.

Step 10


They can also be cooked in a preheated oven at 220°C for about ten minutes.

Step 11


Brush the kababs with butter and cook for two minutes more.

Step 12


Sprinkle lemon juice, chaat masala on the cooked kababs and serve hot.

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