Name: Murgh Burra Kababs... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 10
Ingredients: Chicken mince 700 gm; Salt 1 tbsp; Ginger paste 1 tsp; Garlic mince 1 tbsp; Clove powder 1/2 tsp; Cinnamon powder 1 tsp; Olive oil 2 tbsp; Curd 1 cup; Green chillies finely chopped 4; Red chilli powder 1 tbsp; Coriander leaves finely chopped 1/4 cup; Mint leaves finely chopped 1/4 cup; Onion sliced and fried 2; Garam masala 1 tsp; Canola oil or olive oil for shallow frying or basting 1/2 cup

ABOUT Murgh Burra Kababs... RECIPE

An appetising and lovely kabab recipe that has been actually adapted and tried by me for the first time during this festive season. Karim's Hotel located in Old Delhi is the actual brain behind this yummy and scrumptious kababs. They use both mutton and chicken cubes for this recipe but i have used chicken mince and also tried to be as authentic as possible in keeping up with the taste and texture of these as close to the original as possible. Lovely looks due to the barbecue done and smells heavenly too. Dig into these sumptiously delicious kababs during iftaar or dinner that follows it or even in any party at home as an awesome appetiser/starter. Happy Cooking !

Ingredients Serving: 10

Chicken mince 700 gm
Salt 1 tbsp
Ginger paste 1 tsp
Garlic mince 1 tbsp
Clove powder 1/2 tsp
Cinnamon powder 1 tsp
Olive oil 2 tbsp
Curd 1 cup
Green chillies finely chopped 4
Red chilli powder 1 tbsp
Coriander leaves finely chopped 1/4 cup
Mint leaves finely chopped 1/4 cup
Onion sliced and fried 2
Garam masala 1 tsp
Canola oil or olive oil for shallow frying or basting 1/2 cup

Instructions

First of all make a paste of green chillies, salt and fried onion.
Add this and the rest of the ingredients to the mince.
Mix well and leave it covered for an hour.
Shape these on a skewer or with your palms as desired and barbecue for 40-45 minutes using a charcoal grill or on a stovetop tandoori oven.
They can be done even on a stovetop griller pan and later on for the tandoori effect, just lit up a charcoal and give the smoky flavour to these mouthwatering kababs.
Serve them at iftaar to your lovely people and also to a whole lot of guests and neighbours.
Happy Sharing Guys !

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