Bhune Murgh Ke Pasande Recipe
- 500 gm Boneless chicken breasts
- 30 ml Oil
- 10 gm Gram flour
- 5 gm Ginger paste
- 7 gm Garlic paste
- 2 Tbsp. (30 ml) Lemon juice Salt to taste
- 5 gm Yellow chilli pwdr
- 100 ml Curd, tied in a muslin cloth and hung until all the whey drains out
- 30 gm Cheese
- 15 ml Cream
- 3 gm Cardamom pwdr
- 3 gm Yellow chilli pwdr
- 2 gm Javitri pwdr
- 3 gm Garam masala pwdr
- 1 gm Shahjeera A few strands saffron
- SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet.
- Mix the ginger paste, garlic paste, lemon juice and salt together to create the first marination.
- Marinate the prepared chicken in the first marinade and rest for 30 min.
- Prepare the second marination by mixing all the ingredients together.
- Apply it to the chicken and rest for 30 min more.
- Heat oil and lightly saute/fry the gram flour for three min.
- Add in chicken and stir for a few seconds.
- Remove and skewer the pasandas.
- Cook in a warm tandoor until done.
- Serve warm with mint chutney, laccha pyaaz and naan.
oil, flour, ginger paste, garlic, lemon juice salt, drains, gm cheese, cream, pwdr, javitri, garam masala, saffron
Taken from cookeatshare.com/recipes/bhune-murgh-ke-pasande-84331 (may not work)