A good substitute to Tandoori Chicken is Pahadi Murgh Kebab. I made it often in my place whenever we have a n appetite for Chicken Kebab but don't want to have tandoori chicken. A bit raw in taste, Pahadi Murgh Kebabs are really tasty . Chickpea Flour gives an unique flavor to this dish which I love. This Kebabs are also known as Gypsy style Chicken Kebab...
Pahadi Murgh Kebab
Calories
Ingredients
- Chicken with bone : 750 g (medium size pieces)
Marination Stage 1:
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1 Tbsp.
- Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp.
- Lemon Juice: 1 Tbsp.
Marination Stage 2:
- Besan/ Chickpea Flour: 2 Tbsp.
- Hung Curd: 3 Tbsp.
- Kashmiri Red Chili Powder: 2 Tsp.
- Green Chilies: 5-6
- Cumin Powder: 1.5 Tsp.
- Coriander Powder: 1.5 Tsp.
- Garam Masala Powder: 2 Tsp.
- Salt to taste
- Coriander Leaves along with Stem: around 15 leaves
- Mint Leaves: Around 15 leaves
- Garlic Paste: 1 Tsp. optional
- Vegetable Refined Oil: 3 Tbsp.
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab11-300x242.jpg"][/url]
- Wash Chicken Pieces thoroughly and dry them on kitchen towel.
- Make slits on the Chicken flesh till the bone (as shown in the picture).
Marination Stage 1:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab161-300x214.jpg"][/url]
- Make a mixture for 1st level Marination with the Ginger-Garlic Paste, Turmeric Powder, Salt, Red Chili Powder and Lemon Juice and apply on the
- Chicken Pieces thoroughly .
- Fridge marinated Chicken Pieces overnight or at least for 8 hours.
Marination Stage 2:[url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab171-300x214.jpg"][/url]
- ake 2 Tbsp. of oil in a Pan and heat the oil and temper the oil with Coriander and Cumin Powder and cook for 1 minute in low flame.
- Add Chickpea Flour and cook for one more minute in low flame and add Garlic Paste, Mint and Coriander leaves along with Green Chilies.
- Add Kashmiri Red Chili Powder and salt to the mixture and mix it properly and switch the flame off.
- Now add Hung Curd to the mixture and transfer the mixture to a blender and make a coarse paste.
- Apply the mixture on the previously marinated Chicken Pieces and again fridge those for 1 more hour.
Roasting:
- Preheat the oven on 300 degree C and start roasting the Chicken
- Pieces on 300 degree C.
- After 5 minutes take the Chicken Pieces out of the oven and brush them with oil and again start roasting them in 300 degree C for 25 minutes.
- Taker the Pahadi Murgh Kebabs out of the oven and give those a stand of 5 minutes and serve with your favourite Salad or Pickle.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab81-300x207.jpg"][/url]
Notes
Deshi Chicken (Country Chicken) will give the best taste to those Pahadi Kebabs.
It’s better to use Chicken with bones since, this is a Gypsy dish and bony Chicken gives this dish a natural flavour.
Though I have used refined oil to just to cut the calories, however a mixture of Mustered Oil and Ghee would be ideal for making those Kebabs.
It’s better to use Chicken with bones since, this is a Gypsy dish and bony Chicken gives this dish a natural flavour.
Though I have used refined oil to just to cut the calories, however a mixture of Mustered Oil and Ghee would be ideal for making those Kebabs.
shreya says
Just phenomenal...Its watery all around my mouth...I am actually not very fond of chicken but yes kebabs are my Favorite and I am surely to make it out at home as the recipe seems to be pretty easy and tasty as well...thank u so much for the recipe....
Debjani Chatterjee (Alam) says
Thanks a ton Shreya ! Do let me know about you experience after having it .....