CHICKEN MALAI KEBAB RECIPE
Fixings:
1 kg chicken (boneless)
30 ml malt vinegar
1 egg
60 gms handled cheddar
10 gms green coriander (finely hacked)
100 ml oil
4 shares yield
15 gms salt
50gms ginger garlic glue
10 gms corn flour
10 gms green stew (deseeded)
120 ml new cream
50 gms spread
The most effective method to make chicken malai kabab :
Clean and make boneless chicken pieces 60 gms approx. each of chicken bosoms and legs. Marinate with salt, ginger, garlic glue and malt vinegar. Leave in any event for 60 minutes. Crush softly against palms and keep aside.
In a tray, rub handled cheddar with palm to a smooth glue. Add half egg to it, a corn flour and blend them well. Add a piece of cream to mellow it.
To this mixture include the boneless marinated chicken daintily. Include cleaved green bean stew and green coriander stalks. Spill in remaining cream and combine. Give it a chance to rest for two to three hours in icebox.
Put the marinated chicken pieces on stick and half cook in tandoor. Take it out and hang it for ten minutes.
Season it with refined oil and cooking spread mixture and set back in tandoor till it gets light brilliant shade.
Take out a decorated platter, sprinkle with lemon juice, cleared up spread and kebab masala on top and serve went with green coriander/ mint chutney, lachha onion, lemon wedge alongside Onion Kulcha.
Fixings:
1 kg chicken (boneless)
30 ml malt vinegar
1 egg
60 gms handled cheddar
10 gms green coriander (finely hacked)
100 ml oil
4 shares yield
15 gms salt
50gms ginger garlic glue
10 gms corn flour
10 gms green stew (deseeded)
120 ml new cream
50 gms spread
The most effective method to make chicken malai kabab :
Clean and make boneless chicken pieces 60 gms approx. each of chicken bosoms and legs. Marinate with salt, ginger, garlic glue and malt vinegar. Leave in any event for 60 minutes. Crush softly against palms and keep aside.
In a tray, rub handled cheddar with palm to a smooth glue. Add half egg to it, a corn flour and blend them well. Add a piece of cream to mellow it.
To this mixture include the boneless marinated chicken daintily. Include cleaved green bean stew and green coriander stalks. Spill in remaining cream and combine. Give it a chance to rest for two to three hours in icebox.
Put the marinated chicken pieces on stick and half cook in tandoor. Take it out and hang it for ten minutes.
Season it with refined oil and cooking spread mixture and set back in tandoor till it gets light brilliant shade.
Take out a decorated platter, sprinkle with lemon juice, cleared up spread and kebab masala on top and serve went with green coriander/ mint chutney, lachha onion, lemon wedge alongside Onion Kulcha.
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