Murgh Reshmi Boti
Ingredients
First Marination
- Chicken boneless 1 kg
- Salt 1 teaspoon or to taste
- Lemon Juice 2 tablespoons
- Ginger Paste 1.5 tablespoon
- Garlic paste 1.5 tablespoon
Second Marination
- Garam Masala 1 teaspoon
- Green Cardamom Powder 1 teaspoon
- White pepper powder 1 teaspoon
- Green chilies 5-6 (or to taste)
- Cumin seeds 1 teaspoon
- Fresh coriander 3-4 tablespoons
- Fresh cream 4 tablespoons
- Thick Yogurt 4 tablespoons
Other ingredients
- Oil 1/4 cup
- Skewers
Preparation
- Cut chicken into 2 inch chunks.
- Add salt, lemon juice, ginger paste and garlic paste.
- Mix, cover and allow to marinate in the refrigerator for 1/2 an hour to 1 hour.
- Take out and add garam masala, green cardamom powder, white pepper powder, fresh cream and thick yogurt.
- Grind green chilies, cumin seeds and fresh coriander and add to the chicken.
- Mix and refrigerate for at least 4-5 hours or preferably over-night.
- Skewer the chicken pieces loosely.
- Heat oil in a griller or a simple pan and place add the chicken skewers.
- Cook until well done.
- If you like you can smoke the boti with charcoal to give it a smokey taste.
- Serve immediately. Enjoy!
Murgh Reshmi Boti
Ingredients
Marination #1
- Chicken boneless 1 kg
- Salt 1 teaspoon or to taste
- Lemon Juice 2 tablespoons
- Ginger Paste 1.5 tablespoon
- Garlic paste 1.5 tablespoon
Marination #2
- Garam Masala 1 teaspoon
- Green Cardamom Powder 1 teaspoon
- White pepper powder 1 teaspoon
- Green chilies 5-6 or to taste
- Cumin seeds 1 teaspoon
- Fresh coriander 3-4 tablespoons
- Fresh cream 4 tablespoons
- Thick Yogurt 4 tablespoons
Other ingredients
- Oil 1/4 cup
- Skewers
Instructions
- Cut chicken into 2 inch chunks.
- Add salt, lemon juice, ginger paste and garlic paste.
- Mix, cover and allow to marinate in the refrigerator for 1/2 an hour to 1 hour.
- Take out and add garam masala, green cardamom powder, white pepper powder, fresh cream and thick yogurt.
- Grind green chilies, cumin seeds and fresh coriander and add to the chicken.
- Mix and refrigerate for at least 4-5 hours or preferably over-night.
- Skewer the chicken pieces loosely.
- Heat oil in a griller or a simple pan and place add the chicken skewers.
- Cook until well done.
- If you like you can smoke the boti with charcoal to give it a smokey taste.
- Serve immediately. Enjoy!