KASTOORI KEBAB Ann egg-coated variation of the Murgh Tikka, spiced with cumin and flavoured with cardamom. Serves: 4 Preparation time: 2:30...
KASTOORI KEBAB
Ann egg-coated variation of the Murgh Tikka, spiced with cumin and flavoured with cardamom.
Serves: 4
Preparation time: 2:30 hours
Preparation time: 2:30 hours
Cooking time: 10 minutes
PREPARATION
- THE CHICKEN: Clean, remove the skin, debone and cut each breast into two. Mix ginger paste, garlic paste and lemon juice with the seasoning and rub the chicken pieces with this mixture. Keep aside for 1 hour.
- THE VEGETABLES: Scrape, wash and finely chop ginger. Clean, wash and chop coriander.
- THE GRAMFLOUR: Heat butter and oil in a kadhai, add gramflour and saute over medium heat until golden brown. Remove 20g/4 tspand keep aside. Add breadcrumbs, chopped ginger, coriander and the marinated chicken, saute for 3-4 minutes.
- THE BATTER: Separate the egg yolks, discard the whites, transfer to a bowl, add cumin, saffron and the reserved gramflour, whisk.
- THẺ OVEN: Pre-heat to 300°F.
- THE SKEWERING: Skewer 6 chicken pieces together and overlapping Leave a gap of 2 inches and then skewer the next lot. Coat each set with the batter.
COOKING
- Roast in a moderately hot tandoor for 5-6 minutes. In a charcoal grill for 6-7 minutes. In a pre-heated oven for 8-10 minutes. Remove and sprinkle cardamom powder.
INGREDIENTS
- 12 Breasts of Chicken
- 40g/6¾ tsp Ginger paste
- 40g/6¾ tsp Garlic paste
- 45ml/3 Tbs Lemon juice
- 5g/1 tsp White Pepper powder
- Salt
- 60g/4 Tbs Butter
- 10ml/2 tsp Groundnut Oil
- 100g/⅔ cup Gramflour
- 80g/¾ cup Breadcrumbs
- 20g/2 Tbs Ginger
- 20g/⅓ cup Coriander
- 2g/⅓ tsp Green Cardamom powder
The Batter
- 3 Eggs
- 3g/1 tsp Black Cumin seeds
- ½g/1 tsp Saffron
To serve - serve the pieces of tikka with cocktail onion rings along with mint chutney.
