Ingredients:
Prepare Murgh Kababi:
- Pyaz (Onion) pureed 1 Cup (Grind 1 large onion with 4 tbs water)
- Dahi (Yogurt) ½ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 2 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ¼ tsp
- Zarda ka rang (Orange food color) 1/8 tsp
- Chicken tikka 4 pieces (approx. 1 & ½ kg)
- Cooking oil 4 tbs
- Dahi (Yogurt) whisked ½ Cup
- Koyla (Charcoal) for smoke
Prepare Garlic Turmeric Rice:
- Cooking oil 2 tbs
- Makhan (Butter) 2 tbs
- Pyaz (Onion) chopped 1 small
- Lehsan (Garlic) chopped 1 & ½ tbs
- Zeera (Cumin seeds) 1 tsp
- Haldi powder (Turmeric powder) 1 & ½ tsp
- Namak (Salt) ½ tbs or to taste
- Chawal (Rice) basmati 500g (soaked for 30 minutes)
- Hot water 3 Cups
Prepare Chickpea Raita:
- Safed chanay (Chickpeas) boiled ½ Cup
- Dahi (Yogurt) 1 Cup
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 5-6
- Hara dhania (Fresh coriander) 2 tbs
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Water 3 tbs
- Zeera (Cumin seeds) roasted & crushed
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) rings
Directions:
Prepare Murgh Kababi:
In a bowl,add onion pureed,yogurt,ginger garlic paste,red chilli powder,salt,cumin powder,Kashmiri red chilli powder,coriander powder,garam masala powder,orange food color & whisk well.
Place deep cuts on chicken pieces,add in marination,mix & coat well,cover and marinate for 2-4 hours.
In a wok,add cooking oil and marinated chicken with remaining marinade,cover & cook on low flame for 8-10 minutes (turn sides in between),cover & cook on low flame for 8-10 minutes then cook on high flame until it dries up & oil separates (4-5 minutes).
Pour yogurt and give coal smoke for 2 minutes & set aside.
Prepare Garlic Turmeric Rice:
In a pot,add cooking oil,butter and let it melt.
Add onion,garlic and fry until light golden.
Add cumin seeds and mix well.
Add turmeric powder,salt and mix well.
Add rice and mix well.
Add hot water & mix well,bring it to boil and cook on medium flame until water is reduced then cover and steam cook on low flame for 8-10 minutes.
Garnish with fresh coriander & onion rings.
Prepare Chickpea Raita:
In a blender jug,add chickpeas,yogurt,garlic,green chillies,fresh coriander,lemon juice,salt,cumin seeds,water & blend well.
Garnish with cumin seeds & fresh coriander.
Serve murgh kababi with garlic turmeric rice & chickpea raita!
Ajza:
Prepare Murgh Kababi:
- Pyaz (Onion) pureed 1 Cup (Grind 1 large onion with 4 tbs water)
- Dahi (Yogurt) ½ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 2 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ¼ tsp
- Zarda ka rang (Orange food color) 1/8 tsp
- Chicken tikka 4 pieces (approx. 1 & ½ kg)
- Cooking oil 4 tbs
- Dahi (Yogurt) whisked ½ Cup
- Koyla (Charcoal) for smoke
Prepare Garlic Turmeric Rice:
- Cooking oil 2 tbs
- Makhan (Butter) 2 tbs
- Pyaz (Onion) chopped 1 small
- Lehsan (Garlic) chopped 1 & ½ tbs
- Zeera (Cumin seeds) 1 tsp
- Haldi powder (Turmeric powder) 1 & ½ tsp
- Namak (Salt) ½ tbs or to taste
- Chawal (Rice) basmati 500g (soaked for 30 minutes)
- Hot water 3 Cups
Prepare Chickpea Raita:
- Safed chanay (Chickpeas) boiled ½ Cup
- Dahi (Yogurt) 1 Cup
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 5-6
- Hara dhania (Fresh coriander) 2 tbs
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Water 3 tbs
- Zeera (Cumin seeds) roasted & crushed
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) rings
Directions:
Prepare Murgh Kababi:
Bowl mein pyaz pureed,dahi,adrak lehsan paste,lal mirch powder,namak,zeera powder,Kashmiri lal mirch powder,dhania powder,garam masala powder aur zarda ka rang dal ker ache tarhan whisk ker lein.
Chicken pieces per deep cuts lage lein aur marination mein dal ker ache tarhan mix & coat ker lein aur 2-4 hours kliya marinate ker lein.
Karahi mein cooking oil aur marinated chicken ko remaining marination ka saath dal dein aur dhak ker halki ancch per 8-10 minutes kliya paka lein (turn sides in between),dhak dein aur halki ancch per 8-10 minutes kliya paka lein phir tez ancch per sukh janay & oil alag ho janay tak paka lein (4-5 minutes).
Dahi pour ker lein aur 2 minutes kliya koyla ka dhuwan dein & side per rakh dein.
Prepare Garlic Turmeric Rice:
Pot mein cooking oil aur makhan dal ker melt ker lein.
Pyaz aur lehsan dal ker light golden ho janay tak fry ker lein.
Zeera dal ker ache tarhan mix karein.
Haldi powder aur namak dal ker ache tarhan mix ker lein.
Chawal dal ker ache tarhan mix karein.
Garam pani dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per pani reduce ho janay tak paka lein phir dhak ker halki ancch per 8-10 minutes kliya steam cook ker lein.
Hara dhania aur pyaz rings sa garnish ker lein.
Prepare Chickpea Raita:
Blender jug mein safed chanay,dahi,lehsan,hari mirchein,hara dhania,lemon juice,namak,zeera aur pani dal ker ache tarhan blend ker lein.
Zeera aur hara dhania sa garnish ker lein.
Murgh kababi ko garlic turmeric rice & chickpea raita ka saath serve karein!
