Thursday, January 14, 2010

Afghani Murg Tikka

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The mercury seems to be dipping every day in Delhi and the fog has ensured that venturing out late evenings or early morning is a big mistake. It makes a good excuse to stay at home and cook on the grill.
Having tried many kinds of chicken kababs and tikkas to experiment with, this recipe came as a big relief, more so to my family members who were in no mood to become guinea pigs and try out something out of my head.
Other chicken tikkas/kababs on this blog:

Afghani Murg Tikka Ingredients:

Chicken, cut into 1 inch dices - 500 gm
Ginger Garlic paste - 3 Tsp
Vinegar - 1 Tblsp
Cashewnut, blended with 2 Tblsp of milk and made into a paste - 3 Tblsp
Cheese, grated - 2 Tblsp
Cardamom powder - 1 Tsp
White Pepper Powder - 2 Tsp
Eggs - 2
Cream - 2 Tblsp
Salt - To Taste
Oil - To Baste

1. Rub the chicken pieces with ginger garlic paste, vinegar and salt. Keep aside for 30 minutes.
2. Mix cashew paste, cardamom powder, white pepper powder, cheese, eggs and salt to make a smooth paste.
3. Add the chicken pieces to this second marinade and keep aside for 3o minutes.
4. Put the chicken pieces on skewers and grill on a hot tandoor/oven/charcoal grill.
5. Baste regularly and turn the skewers to ensure even cooking.
6. Grill till done.
7. Serve hot with mint chutney.


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