Wednesday, March 01, 2006

Afghani Murgh

Afghani Murgh

6 drumsticks
1 1/2 teaspoons Garam massala
2 teaspoons ginger
2 teaspoons garlic
1 teaspoon salt
1 teaspoon Chile powder
2 tablespoons cheddar cheese
7 tablespoons cream
2 tablespoons butter(for basting)

Season the chicken and set aside for 15 to 20 minutes
Grade the cheese. Add the rest of the ingredients to the cheese and mix wel. Cook overl over low heat taking care the cream does not curdle and the mixture remains free of lumps until cheese is melted and mixture is smooth.
Cool. Add the chicken pieces to marinate. Cover them well and refrigerate overnight so they become tender and absorb the flavor.
Take out 1/2 hour before cooking.
Skewer and cook in a tandoor or on a broiler for 12 to 15 minutes , basting occasionally.
Sever with onion, tomato and chutneys.

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