Name: Saffroni Murg Kabab with Zingy Salad recipe by Bithi Nath at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6
Ingredients: Chicken boneless cubes 500gm; A pinch of saffron (soaked in lukewarm water); Thick yogurt 2 tablespoon; Garlic paste 1 teaspoon; 1 lemon juice; Lemon zest; Olive oil; Salt to taste; Black pepper powder to taste; 1pc Onion chopped; Chopped cherry tomatoes; Cucumber chopper; Carrot chopped; Chopped coriander leaves

ABOUT Saffroni Murg Kabab with Zingy Salad RECIPE

Juicy and tasty non-veg starter.

Recipe Tags

Non-veg
Easy
Dinner Party
Indian
Shallow fry
Appetizers
Low Cholestrol

Ingredients Serving: 6

Chicken boneless cubes 500gm
A pinch of saffron (soaked in lukewarm water)
Thick yogurt 2 tablespoon
Garlic paste 1 teaspoon
1 lemon juice
Lemon zest
Olive oil
Salt to taste
Black pepper powder to taste
1pc Onion chopped
Chopped cherry tomatoes
Cucumber chopper
Carrot chopped
Chopped coriander leaves

Instructions

Marinate chicken with Saffron, yogurt, garlic paste, lemon juice, lemon zest, olive oil, salt & black pepper powder.
Refrigerate the mixture for 2 hours.
Heat a pan add some oil and stire fry the chicken pieces.
To make Zingy Salad take all the chopped ingredients in a bowl and add lemon juice, salt, oil & black pepper powder and mix them well and serve hot.

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