Main Menu
Home
Main Ingredient Butter Murgh Ke Sooley
Murgh Ke Sooley
Ingredients
Chicken, boneless, cubes 1 kg
Salt to taste or 1 tsp / 5 gm
Ginger (adrak) paste 1 tbsp / 15 gm
Garlic (lasan) paste 1 tbsp /15 gm
Kachri powder 1 tbsp / 15 gm
Yoghurt (dahi), whisked 1 cup / 200 gm
Red chilli powder 1 tsp / 5 gm
Black peppercorns (sabut kali mirch), ground 1 tsp / 5 gm
Cumin seeds (jeera), powdered 1 tsp 5 gm
Clarified butter (ghee) to baste
Lemon (nimbu), juice 1 1/2 tbsp / 25 ml
Onions, medium, cut into rings 2
Methods/steps
Marinate the chicken with salt, ginger-garlic paste and kachri powder. Keep aside for 2-3 hours. Add the Yoghurt, red chilli powder, black pepper and cumin seed powders. Mix well together. Skewer the chicken pieces and roast in a moderately hot oven for about 8-10 minutes or until almost cooked. Remove and hang the skewers for about 2-3 minutes to allow the excess marinade to drip. Baste with clarified butter and roast again for 2-3 minutes. Smoke with cloves and clarified butter for 2 minutes. Uncover and sprinkle soola masala. Squeeze the lemon juice, garnish with onion rings and serve.