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Cooking with Lounge | Of grapes and chicken

Cooking with Lounge | Of grapes and chicken
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First Published: Sun, Feb 06 2011. 04 58 PM IST
Updated: Sun, Feb 06 2011. 04 58 PM IST
Murg Angoori
Serves 4
Ingredients
400g chicken (with bones)
For the first marinade
4 tsp refined vegetable oil
2-3 tsp green chilli paste
3 tsp ginger-garlic paste
1 1/2 tsp salt
For the second marinade
2-3 tsp mustard oil
2 tsp red chilli powder
2 tsp kasoori methi powder
2-3 tsp paste made with cashew nuts and cheese
3 tsp hung curd
6-8 tsp puréed black grapes
1 tsp javitri (mace) powder
1 tsp cardamom powder
1 tsp garam masala powder
1 tsp cumin powder
5-6 tsp grape juice or red wine
1/2 tsp salt
2 tsp cream
Method
Mix the ingredients of the first marinade well. Put in the chicken and rub the marinade into the pieces. Let it marinate for 2-3 hours.
For the second marinade, mix the ingredients in the order they are listed and mix well to form a smooth, creamy paste. Add the marinated chicken and let it marinate for another 1-2 hours.
Skewer the chicken pieces and put them in a tandoor or grill over a barbecue for 15-20 minutes. If you are using a microwave oven or an OTG, grill for 10-12 minutes at 180 degrees Celsius. When done, take the kebabs off the skewer and lightly brush with melted butter. Serve hot.
amrita.r@livemint.com
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First Published: Sun, Feb 06 2011. 04 58 PM IST