Tandoori murgh keema#ChickenRecipes #FEM5K Recipe

Recipe By Madhurima M

Tandoori murgh keema is a chicken dish prepared by boiling chicken keema marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. But today marinate chicken is placed on skewers and cooked at high temperature in a gas stove.

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Non Vegdiet
1hr 30minstotal
1hr 30m.total
Tandoori murgh keema#ChickenRecipes #FEM5K
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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

Directions: Tandoori murgh keema#ChickenRecipes #FEM5K

  • STEP 1.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 Serve hot.
Nutrition
value
167
calories per serving
11 g Fat15 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    15g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    15g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    2mg
  • Vitamin A
    291mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    159mg
  • Selenium
    15mcg
  • Zinc
    1mg
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
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Recipe By Madhurima M