Murg Anmol Moti

 


         

INGREDIENTS 

Chicken breast boneless 850gm

Hung curd  300ml

Rose leaves powder (Rani masala) - 50gm

Shahi jeera   1tsp

Ginger garlic pate  2tbsp

Sesame seed paste  3tbsp 

Cashew nut paste  3tbsp

Garam masala  1tsp

Kashmiri red chilly powder 3tsp 

White vinegar  3tsp 

Rose water  4tsp 

Refined oil  90ml 

Egg   1no. 

Salt   To taste 

METHOD

1. Clean, wash and cut each chicken breast into half and pat dry with a cloth.

MARINATION

 1. In a deep tray whisk hung curd, add rose leaves powder, shahi jeera, g/g paste,

sesame seed paste and cashew nut paste. Sprinkle garam masala, kashmiri red chilly powder, vinegar, rose water, refined oil, egg and adjust salt to taste and

mix well.

 2. Put chicken pieces in this mixture and rub well. Keep aside for 2 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to

collect drippings.

2. Roast in a moderately hot tandoor or over a charcoal grill for 5-6 minutes. 

3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste

with clarified butter and roast for another 3-4 minutes.

4. When cooked transfer chicken onto a plate.

5. Serve hot with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 8-10 Minutes.