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Red Cuisine

MURGH BADAMI KEBAB

Serves 5 INGREDIENTS
Chicken Cubs
(bone less 8 pieces): 200 gm
Hung curd: 10 gm
Badam paste (skinless): 20 gm
Lemon juice: 1 ml
Chili powder: 1 gm
Chat masala: 1 gm
Cardamom powder: 1 gm
Badam slice for garnish: 1 gm
Salt: To taste
Salad oil: 2 ml
Mint chutney: 30 ml
Jillian cut of vegetable (onions. carrots. capsicum)

Method: Cut the boneless chicken in to kebab size pieces. Mix the hung curd chili powder and badam paste salt. Add lemon juice. Marinate for a few minutes. Arrange the kebab in the skewer, cook it in a moderate hot tandoor for 15-20 minutes. Once cooked take out the kebab pieces and garnish it with badam slice. Serve hot with mint chutney and salad.

 
 
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