Home / Mint-lounge / Cooking with Lounge | Of grapes and chicken

Murg Angoori

Serves 4


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

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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


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.

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