Murg Malai Kababs
Gives 12-13 pieces
8” round 1” deep dish or any microwavable plate
300gms boneless (skinless) chicken-cut in 1 ½ -2” pieces
(pieces should be of even size)
1tsp garlic paste
½ tsp saunf (aniseed) powder
1tsp salt
1 tsp amchoor (dry mango) powder
1 tsp red chilli powder
¼ tsp nutmeg powder
4 tbsp cream or malai
1.Place chicken in a bowl. Add all the ingredients & mix well. Let it marinate for 1-2 hours at room temperature.
2.Place kababs on a plate in the from of a ring.
3.Micro high uncovered 2 minutes.
4.Turnover (change the side) of the kababs. Again micro high 2 minutes.
5.Remove to a serving dish & serve hot.
Note:check after standing time. If the kabab is not fully cooked, micro high for 1 minute more.Some juice may remain after kababs are made. Discard it. The amount of juice will depend on the water content of the chicken.
8” round 1” deep dish or any microwavable plate
300gms boneless (skinless) chicken-cut in 1 ½ -2” pieces
(pieces should be of even size)
1tsp garlic paste
½ tsp saunf (aniseed) powder
1tsp salt
1 tsp amchoor (dry mango) powder
1 tsp red chilli powder
¼ tsp nutmeg powder
4 tbsp cream or malai
1.Place chicken in a bowl. Add all the ingredients & mix well. Let it marinate for 1-2 hours at room temperature.
2.Place kababs on a plate in the from of a ring.
3.Micro high uncovered 2 minutes.
4.Turnover (change the side) of the kababs. Again micro high 2 minutes.
5.Remove to a serving dish & serve hot.
Note:check after standing time. If the kabab is not fully cooked, micro high for 1 minute more.Some juice may remain after kababs are made. Discard it. The amount of juice will depend on the water content of the chicken.
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