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Raan-e-Murgh

Chicken legs marinated twice in different flavours, grilled on a charcoal.

Raan-e-Murgh Raan-e-Murgh

Chef

: Meraj Ul Haque, Team India

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour 30 Minutes

Recipe Rating

:
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Ingredients

  • 8 full chicken legs (thigh+drumstick)

    For the first marinade:

    1 tsp ginger paste

    1 Tbsp garlic paste

    1 tsp malt vinegar

    Salt to taste


    For the second marinade:

    1 cup hung yogurt

    2 Tbsp gram flour (besan)

    50 g cashew paste

    100 ml cream

    1 tsp green cardamom powder

    Few drops kewra water

    1 Tbsp red chilli powder

    Few saffron strands


    For Basting:

    60 ml oil

Method

Marinate chicken with ginger paste, garlic paste, malt vinegar and salt for 30 minutes.

For the second marinade, mix hung yoghurt, gram flour, cashew paste, cream with green cardamom powder, kewra water, red chilli powder, saffron strands, and marinate chicken for another 30 minutes.

Then charcoal grill the chicken pieces, basting them with oil.



Key Ingredients: Chicken, Garlic, Garlic, Malt Vinegar, Salt, Hung Curd, Cashew Nuts, Cream, Green Cardamom, Kewda, Red Chilli, Saffron, Vegetable Oil


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