Tandoori murgh keema#ChickenRecipes #FEM5K Recipe

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 Serve hot.