Murg Benarasi Bhida

Ingredients list for Murg Benarasi Bhida

• 500 grams Boneless Chicken
• 1 large Hung Yogurt
• 2 medium Tomatoes
• 1/2 inch piece Ginger
• 5 cloves Garlic
• 3 Green chillies
• 15 Cashewnuts
• 1-2 Paan leaves
• to taste Salt
• 2 teaspoon Kashmiri red chillies powder
• 2 tablespoons Lemon juice
• 3/4 cup Hung yogurt
• 1 teaspoon Garam masala powder
• 1 teaspoon Rose water
• 1 teaspoon Kewra water
• 1 tablespoon Oil
• for basting Butter
• For Serving
• 8 Paan leaves
• Onion sliced thinly for accompainment
• for garnish Lemon cut into wedges

Method

1. Clean and wash boneless chicken and wipe it dry. Cut into one inch sized cubes.
2. Peel, wash and cut onion into one inch sized cubes. Wash, halve, de-seed and cut tomatoes into one inch sized cubes.
3. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to a fine paste.
4. Soak cashewnuts in one cup of warm water for fifteen minutes. Drain and grind to a fine paste.
5. Wash betel leaves and make a puree of two of them. Soak wooden skewers in water.
6. Take boneless chicken pieces in a bowl. Add salt, red chilli powder, lemon juice and marinate for fifteen minutes.
7. Add hung yogurt, ginger-garlic paste-green chilli paste to the chicken and mix well.
8. Add betel leaves puree, cashewnut paste, garam masala powder, rose water and kewra water. Add onion and tomato pieces and mix everything together well.
9. Keep aside for half an hour. Take wooden skewers which have been soaked in water for some time.
10. Pierce onion cube, chicken cube, tomato cube in that order thrice onto a skewer. Similarly prepare other skewers. Heat a griddle plate.
11. Add a little oil and place the skewers on it.Meanwhile arrange the remaining betel leaves on a serving plate.
12. Place some fresh laccha and lemon wedges on them. Turn the skewers and baste with butter at regular intervals.
13. When the chicken cubes are well done, remove onto the betel leaves on the plate and serve hot.

Nutrition Info