Achari Murgh Kabab Recipe
Achari Murgh Kabab uses fried pickle spices and mustard oil for a sharp, tangy marinade. Grilled till crisp and served with lime and chutney.
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Cooking tools:
- Grill
- Grill pan
- Mortar and pestle
- Spice grinder
- Pastry brush
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Tongs
- Paper towel
- Refrigerator
- Plate
Ingredients
- 1 Chicken - 1 (small, chopped into bite-sized pieces, washed, dried)
- 1/4 tsp Salt - 1/4 tsp
- 2 tsp Butter - 2 tsp
- 1 tsp Oil - 1 tsp
- 2 tsp Lime Juice - 2 tsp
- 1 tbsp Mustard Oil
- 3 cloves Garlic
- Ginger (1/4 inch piece)
- 1/2 tsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- 1/4 tsp Kalonji
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 2 Green Chillies
- White Pepper Powder (a pinch)
- Curry Leaves (few)
- Salt as per taste
- Juice of 1 small Lime
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