Murg Korma Kebab

Written by on in Chefs Atelier

Murg Korma Kebab

Ingredients                                                     

6nos Chicken Thigh with Bone

50g Ginger Garlic Paste

1nos Lemon  Wedges

3g Whole Garam Masala (Bayleaf, Cinnamon Stick, Green Cardamom & Mace)

50ml Mustard Oil

2nos Chopped Onion

50g Beaten Yoghurt

1/2tsp Turmeric Powder

2tsp Coriander Powder

2tsp Garam Masala Powdeer

2nos Slit Green Chilly

½ cup Chicken Stock

1tsp Fried Onion

1tbsp Chopped Green Coriander

1tsp Chopped Mint Leaves

1pinch Saffron

1tbsp Roasted Channa Dal Powder

Salt to taste

2tsp Ghee

Ghee for Panfrying                                                           

Method

Clean and wash the chicken thighs, tap dry.

Take a bowl, put half the ginger garlic paste, salt & lemon juice. Mix well, marinate the chicken with it and keep it aside for 30 minutes.

Take a heavy-bottomed pan, add the mustard oil. Burn the oil, remove it from the burner, and add whole spices.

Add half of the chopped onions and fry till golden brown.

Add remaining ginger-garlic paste, cook for two minutes on a gentle heat. Add marinated chicken thigh, turmeric, coriander powder, green chili, and a little salt.

Braise it on a medium flame and seal the meat.

Add beaten yoghurt and cook till it leaves oil. Pour the chicken stock and add half the garam masala powder.

Bring it to boil, cover and seal the pan. Cook it for ten minutes on a slow flame, and let the korma cool down.

Remove the chicken pieces and strain the gravy. Pour the gravy back into the same pan and cook on a slow flame till the gravy thickens. Keep stirring it. Cool it down.

Take a pan- debone all the chicken pieces, throw the bones.

Shred the chicken pieces with your fingers. Add remaining chopped onions, mint leaves, coriander leaves, fried onions, ghee, roasted channa powder, garam masala powder, saffron & reduced korma gravy. Check seasoning.

Crush the mixture in the pan well, roll into equal size balls, and tap each ball in your palm and give it a round cutlet shape.

Crisp fry in ghee on medium heat.

Serve it with lacha onions and green chutney.

Note:

Ensure chicken is cooked on dum in the first phase – the pan must be sealed properly.

Chicken thigh gives a better result, though you can use any part of the chicken.

You can fill in some stuffing also while shaping the kebab. For e.g. Hung curd with onion and mint or some sweet and sour pickle with nuts etc.