Ingredients for Tandoori murgh keema#ChickenRecipes #FEM5K Recipe
75 g Chicken(boneless)
1/4 Pieces Medium size onion
1/4 Inch Ginger
As Required Garlic
1/2 Pieces Green chilli
3/4 Tsp Curd
1/4 Tsp Cumin powder
1/2 Tsp Coriander powder
3/4 Tsp Kashmiri red chilli powder
To Taste Salt
As Required Garam masala
As Required Carom seeds
1/2 Tsp Flour
1/4 Tsp kasuri methi
As Required Tomato sauce
1/2 Tsp Mustard oil
As Required clarified butter(ghee)
1/4 Pieces small coal
A Few Drops Lemon juice
A Pinch Turmeric powder
How to Make Tandoori murgh keema#ChickenRecipes #FEM5K
Grind chicken pieces with onion, ginger, garlic(6cloves),lemon juice, green chilli, carom seeds half teaspoon. Make keema.
1st marination :-In a mixing bowl add chicken keema, salt according to your taste,half teaspoon cumin powder,1 teaspoon coriander powder, 1 teaspoon Kashmiri red chilli powder, pinch of turmeric powder, half teaspoon garam masala powder. Mix all ingredients nicely.
For Smokey flavour:-burn charcoal, place it in a small bowl middle of the marination add ghee on smoke, cover it immediately. Wait for 30 minutes.
After 30 minutes make meat balls, wrap in aluminium foil and boiled for 20 minutes in water.
In a pan add mustard oil (low heat) add gram flour fry for few seconds, add kashmiri red chilli powder. Turn off gas immediately (avoid burning)
2nd marination :-in a mixing bowl add chicken meat balls(remove from foil), leftover coriander powder, cumin powder, gram flour mixture, salt, garam masala,tomato sauce half teaspoon,kasuri Methi. Mix all ingredients gently.
Heat pan add 2nd marination cook until masala fully dry.
Cool it down.
Chicken meat balls are placed on skewers and tandoor(only for burning mark) at high temperature in a gas stove for few minutes.
Ready to serve
calories per serving
11 g Fat15 g Protein2 g Carbs2 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment