Saturday, 13 December 2014

Lasooni Murgh Kebabs

(Recipe courtesy:Executive chef Mahinder Rai of Punjabi Rasoi-published in Sananda Magazine)
Chicken drumsticks:4-6
Beaten curd:200gm
Lemon juice:2 tbsp
Garlic paste:2 tbsp
Garam masala powder:1.5 tsp
Freshly ground pepper:1 tsp
Kashmiri red chili powder:1 pinch (not mentioned in the original recipe)
Nutmeg powder:1/4 tsp
Fresh cream:4 tbsp
Melted butter/ghee(clarified butter):2-3 tbsp(I used ghee)

Clean and trim excess fat and skin from the drumsticks. 

Dry them with a clean and absorbent kitchen towel. 

Make three to four long deep incisions. 

Make a smooth paste of all ingredients.

Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. 

Preheat the microwave oven to 220°C.

Brush the drumsticks with melted butter or ghee and place marinated chicken drumsticks on a flat dish and roast for 10-15 

minutes in the preheated oven. 

Turn drumsticks couple of times to ensure even cooking and colour.

Serve hot with green chutney or ketchup.

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