Recipe for Murgh Tikka Mirza Hasnoo
This recipe takes only 10 minutes to cook and has three different marinades
| PREP TIME | 3 h |
|---|---|
| COOK TIME | 10m |
| SERVES | 4-5 |
1 kg chicken cubes, boneless
Butter to baste
2 large onions, sliced into rings
8 green chilies, seeded and sliced
Lemon wedges
For the first marinade
2 tsp garlic paste
2 tsp ginger paste
4 tsp yellow chili powder
60 ml ( ¼ cup) malt vinegar
Salt
For the masala marinade
2 tbsp mustard oil
1 tbsp salted butter
A generous pinch of black cumin seeds
8 garlic cloves, chopped
1 tbsp gram flour
For the second marinade
200 gms yoghurt
30 gms labneh or cream cheese
60 ml ( ¼ cup) cream
2 tsp garlic paste
2 tsp ginger paste
¾ tsp yellow chilli powder
4 green chillies
1 tbsp coriander
For the garnish
2 tsp saffron mixed in 2 tbsp cream
Sliced onion rings
Green chillies
Lime wedges
A generous pinch each of the following:
Mango powder
Black rock salt powder
Fenugreek leaf powder
Clove powder
Cinnamon powder
Nutmeg powder
1. The first marinade: mix all the ingredients and rub into the chicken pieces and leave for 30 minutes.
2. The masala marinade: heat mustard oil to a smoking point in a frying pan. Remove, cool down to a room temperature, add butter, reheat, add black cumin and stir over medium heat until they begin to crackle. Then add garlic, stir-fry until golden, add gram flour and stir-fry until it emits its unique nutty aroma. Remove, cool, evenly rub the chicken pieces with this masala and reserve for 30 minutes.
3. The second marinade: mix together all the ingredients of this marinade and rub into the chicken pieces and leave for one hour.
4. The oven: pre-heat to 180°C/350°F. Meanwhile, prepare the kebab skewers. Skewer the chicken pieces. Cook in the pre-heated oven for 7-8 minutes, baste and roast for another 2-3 minutes.
5. To serve: place it on a platter, brush with saffron cream, powdered spices and serve with onion rings, green chilies and lime wedges.
Image courtesy: Shutterstock
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