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Cooking with Lounge | Chicken, a la Banarsi

Cooking with Lounge | Chicken, a la Banarsi
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First Published: Sun, Feb 27 2011. 05 23 PM IST
Updated: Sun, Feb 27 2011. 05 23 PM IST
Murg Tikka Banarsi
Serves 4
Ingredients
400g chicken (boneless leg pieces)
For the first marinade3 tsp refined oil
2 tsp green chilli paste
2 tsp ginger-garlic paste
1 tsp salt
For the second marinade
4 tsp mustard oil
2 tsp yellow chilli powder
1 tsp turmeric powder
1 tsp kasuri methi powder
1 tsp javitri (mace) powder
K tsp garam masala powder
1 tsp cumin powder
2 tsp chaat masala powder
4 tbsp hung curd
4 tbsp banarsi paan (betel leaf) paste
3 tsp cream
1 tsp salt
Method
Mix the ingredients of the first marinade. Add to the chicken and rub it into the pieces. Let the chicken marinate for 2-3 hours.
For the second marinade, mix the ingredients in the order listed and mix well to form a smooth, creamy paste. The paan paste will lend a lovely golden colour to the marinade. 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 barbeque 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 27 2011. 05 23 PM IST