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%Pahadi Murgh Kebab Recipe

Pahadi Murgh Kebab


  • Author: Debjani Chatterjee

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

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab11-300x242.jpg"]%Cutting chicken for Pahadi Murgh Kebab[/url]
  2. Wash Chicken Pieces thoroughly and dry them on kitchen towel.
  3. Make slits on the Chicken flesh till the bone (as shown in the picture).

Marination Stage 1:

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab161-300x214.jpg"]%Pahadi Murgh Kebab : Marination stage 1[/url]
  2. 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
  3. Chicken Pieces thoroughly .
  4. 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"]%Pahadi Murgh Kebab : Marination stage 2[/url]

  1. 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.
  2. Add Chickpea Flour and cook for one more minute in low flame and add Garlic Paste, Mint and Coriander leaves along with Green Chilies.
  3. Add Kashmiri Red Chili Powder and salt to the mixture and mix it properly and switch the flame off.
  4. Now add Hung Curd to the mixture and transfer the mixture to a blender and make a coarse paste.
  5. Apply the mixture on the previously marinated Chicken Pieces and again fridge those for 1 more hour.

Roasting:

  1. Preheat the oven on 300 degree C and start roasting the Chicken
  2. Pieces on 300 degree C.
  3. 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.
  4. 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.
  5. [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/11/Pahadi-2BMoorg-2BKabab81-300x207.jpg"]%Indian Pahadi Murgh Kebab[/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.
 

  • Category: Chicken
  • Cuisine: North Indian
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