Methi Malai Murgh Recipe
Methi Malai Murgh Recipe
Methi Malai Murgh is an awesomely tender kebab marinated in cream cheese and kasoori methi/fenugreek leaves. In Ramadan season, we all friends used to go to Mohammed Ali road to taste various varieties of kebabs. That was the first time when I tasted Methi Malai Murgh.
It is a delicious appetizer for any party. It is a melt in the mouth starter!
It is a delicious appetizer for any party. It is a melt in the mouth starter!
Ingredients
1/2 cup Mozzarella Cheese
1/4 cup Cream Cheese
3 tbsp Corn Flour
1 Egg Yolk
1/2 lb Chicken Breast
1 tsp Green Chilli paste
1 tsp Ginger Garlic paste
1 tsp Vinegar
1/4 cup Coriander Leaves
1 tsp Kasoori Methi/Dry Fenugreek leaves
Method
Cut boneless chicken into pieces.
Apply salt, ginger garlic paste, vinegar to the chicken
pieces and keep aside for an hour.
In a bowl add mozzarella cheese, cream cheese, corn flour and egg yolk. Mix everything well.
Now add green chilli paste, coriander leaves, kasoori methi and salt to the mixture.
Add the marinated chicken to the above mixture.
Marinate it overnight.
Skewer the chicken pieces.
Cook them in a charcoal oven or a griller on a moderate heat for 10 minutes
Basting or glazing is done before the final cooking
Crisp and golden patches indicate the correct texture of the Methi Malai Murgh Kebab.
yummy! Cool pics too 🙂
Hello Anita, I do love your mouth watering recipes and the cool pics that go with them. Thats why i have tagged you. It is a game where bloggers answer few questions and share their thoughts on blogging. Please visit http://meowwsmusings.blogspot.kr/2012/08/tagged.html for the rules and have fun! Keep blogging 🙂
Anita, for Basting, are you basting with butter? whats the exact process?
Hey Richa,
You can do the basting with butter or ghee depending upon your taste preferences. After putting the marinated chicken pieces on skewers you can do the basting for additional flavour.
Anita