Receta Murgh Gilafi Tikka
Murgh Gilafi Tikka Recipe
Marinated boneless cubes of chicken breasts skewered with vegetables (onion, tomato and capsicum) and grilled. Then cooked in a simple sauce and served hot.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
- Chicken Breasts – 2, boneless, cubed
- Onions – 2, 1 sliced or cubed, 1 chopped
- Tomatoes – 2, medium, cubed or sliced
- Capsicum – 1, cubed
- Ginger – 1/2 inch piece, peeled
- Garlic – 3 cloves
- Thick Cream – 3 tsp
- Green Chillies – 2, chopped
- Coriander Leaves – handful
- Plain Yogurt – 1/3 cup
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Gram Flour – 1/2 tsp
- Cloves – 3 to 4
- Cinnamon – 1 inch stick
- Bay Leaf – 1
- Green Cardamoms – 2
- Oil as required
- Salt as per taste
- Butter as required
- Wooken Skewers – 6 to 10, soaked in water
Method:
1. Grind the ginger, garlic, green chillies and coriander leaves with little water to a smooth paste.
2. Transfer the chicken pieces to a bowl.
3. Add the ground paste, yogurt, red chilli powder, turmeric powder and salt.
4. Mix well until the chicken pieces are evenly coated.
5. Cover and keep it in the fridge for 45 to 90 minutes.
6. Remove the bowl from the fridge.
7. Remove the chicken pieces from the marinade and keep it in a bowl.
8. Add gram flour to the marinade in the bowl and mix well.
9. To the wooden skewer, string one onion slice, chicken piece, tomato slice and capsicum piece.
10. Place them on a preheated grill and cook until chicken pieces are cooked or for about 5 minutes, basting them from time to time with butter (or oil). Remove and keep aside.
14. In a nonstick pan, heat 1 tblsp oil.
15. Fry the cloves, cinnamon, bay leaf and green cardamom for 30 seconds.
16. Add the chopped onions and saute until golden brown.
17. Add the reserved marinade and cook until it starts to thicken.
18. Remove the chicken and vegetables from the skewers. Add to the pan and stir well.
19. Cook for a minute.
20. Add the cream and stir until mixed.
21. Serve hot.
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