KITCHEN CLASSICS
Murgh Malai Tikka
Friday, June 08, 2012

Kitchen Classics

 

MURGH MALAI TIKKA

Serves: 4

Ingredients

  • Chicken leg, boneless, Cubed: 800 gm
  • Butter, clarified:  10 gm 

For the first marinade:

  • Ginger paste: 5 gm
  • Garlic paste: 10 gm
  • Butter, clarified : 30 gm
  • Lime juice: 3 pc
  • Table salt: a pinch 

For the second marinade:

  • Cream, fresh: 75 ml
  • Cream cheese: 120 gm
  • Pepper, white: 5 gm
  • Aromatic spice powder: 3 gm
  • Mint herb: 3 pc
  • Fenugreek: ¼ sprig 

Method

Mix all the ingredients for the first marinade and coat the chicken with it. 
Set aside for 1 hour in the refrigerator.

Let the juices drip off from the 
chicken before applying the second marinade.

Mix the ingredients for the second marinade and coat the chicken again.

Skewer the chicken and cook 
evenly on all sides by rotating the skewer, for about 15 minutes on a moderately hot tandoor at 300-325°C.

Baste with the remaining clarified 
butter.

Serve hot with naan or warm khaboos. 

PALAK ANJEER KEBAB

Serves: 4

Ingredients

  • Spinach: 1 kg
  • Anjeer (fig): 100 gm
  • Channa dal: 200 gm
  • Ghee, desi: 200 gm
  • Chilli, green, chopped: 10 gm
  • Khoya, brown: 50 gm
  • Ginger, chopped: 10gm
  • Coriander, chopped: 5 gm
  • Garam masala, whole: 5 gm
  • Mace powder: 3 gm
  • Salt to taste 

Method

Clean, wash and blanch spinach in boiling salted water. Remove from water and place immediately in iced water to retain the green colour. Drain and pat dry.

Once drained, puree the spinach in a blender; cook slowly in a heavy-bottomed pan until all the moisture evaporates and the mixture is thick.

Soak the channa dal in water for an hour. Cook dal, adding water, salt and garam masala. (There should be little/ no water left when dal is completely cooked.)

Heat a heavy-bottomed pan, and cook the dal on slow/medium heat until all the moisture evaporates and the mixture is thick. Remove from the fire and cool.

Finely chop the anjeer, green chilli, coriander and ginger. Mix with the khoya. Add salt and flavour the mixture with mace powder.

Mix spinach and dal together, check seasoning and shape into flat round discs. Stuff the discs with the khoya and anjeer mix and shape into small round discs.

Heat a tawa and add ghee. Once hot, shallow-fry the discs by turning them over once on each side for a few minutes or until they become crisp.

Serve the kebabs hot with mint chutney. 

Bibhison Debnath; Chef de partie, Ashiana, Sheraton Dubai Creek 
Hotel & Towers

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