Chicken Mughlai Kebab
Chicken Mughlai Kebab is a special occasion recipe – not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself. Must try this Chicken Mughlai Kebab Recipe, hope you’ll like it.
Check it out the Chicken Mughlai Kebab Recipe here!
[one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg boneless chicken breasts
- 1 tsp ginger powder
- 1 tsp garlic powder
- 4 tbsp yogurt
- 1 tsp red chili, crushed
- 1 tsp black pepper
- salt to taste
- 1 cup cornflour
- oil for frying
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Wash chicken properly then drain.
Cut chicken into small cubes.
In a bowl, combine yogurt, ginger and garlic powder, pepper, red chili and salt. Mix well.
Put chicken cubes in it turn to coat evenly.
Cover and marinate for 4 hours in the refrigerator.
Place the corn flour and 1/4 tsp pepper and salt in a resealable plastic bag.
Remove the chicken from marinade.
Then put it in the plastic bag. Shake well.
Heat oil in a deep pan or skillet over medium high heat.
Place chicken cubes in hot oil.
Fry for 4-5 minutes or until chicken is tender and golden brown. Chicken Mughlai Kebab is ready to serve.
- Enjoy with Mint Chutney and Naan.
If you like Chicken Mughlai Kebab recipe and make it then let me know your feedback by commenting below.
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