How to make Murgh Angaar Bedgi -
Boneless chicken pieces marinated in a yogurt and red chilli paste mixture and cook in the tandoor.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Red Chilli Paste (लाल मिर्च की पेस्ट )
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Murgh Angaar Bedgi checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Corn Pakora Mushroom toast Malvani Fish Fry Pav Bhaji Quesadilla
Murgh Angaar Bedgi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Murgh Angaar Bedgi Recipe
Boneless Chicken cut into 16 pieces 400 grams
Red Chilli Paste 2 inch pieces
Salt to taste
Kashmiri red chillies paste 2 tablespoons
Lemon juice 3 tablespoons
Yogurt 1/2 cup
Garlic paste 3 teaspoons
Ginger paste 1 1/2 teaspoons
Turmeric powder a pinch
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Black salt (kala namak) 1/2 teaspoon
Crushed red chillies 1/4 teaspoon
Oil 3 tablespoons
Chaat masala 1 teaspoon
Butter 2 tablespoons
Method
Step 1
Crush lemon grass root and add it to chicken pieces. Add salt, 1 tbsp red chilli paste, 2 tbsps lemon juice and mix well. Let it marinate for ½ hour.
Step 2
For marinade mix together yogurt, garlic paste, ginger paste, remaining red chilli paste, turmeric powder, garam masala powder, carom seeds, black salt, crushed red chillies and salt in a bowl.
Step 3
Add chicken pieces and mix well. Add 1 tbsp oil and mix well and let it marinate for 3-4 hours in a refrigerator.
Step 4
Heat an electric super tandoor, drizzle 1 tbsp oil and place the chicken pieces on it. Drizzle 1 tbsp oil over them, close the lid and cook till the underside is well cooked.
Step 5
Turn them over, close the lid again and cook till both sides are evenly cooked. Sprinkle chaat masala, butter and 1 tbsp lemon juice and mix well. Arrange them on a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
