Murg kali mirch

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts; (400 g)
100 grams Ginger-garlic paste
50 grams Kashmiri chilli powder
Salt and pepper to taste
100 grams Hung curd
50 millilitres Fresh cream
4 teaspoons Crushed peppercorns; (20 g)
4 teaspoons Oil; (20 ml)
1 teaspoon Black cumin seeds; (5 g)
2 teaspoons Garam masala powder; (10 g)
2 teaspoons Fresh lemon juice; (10 ml)

Directions

MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chilli powder, salt and pepper to taste. Add the remaining ingredients and mix well. Refrigerate for an hour. Skewer the chicken breast pieces and cook in a tandoor for 15 minutes or till done.

Serve with onion rings and mint chutney.

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