Friday, November 27, 2009

Eid Mubarak !!!

May Allah bless all of us and guide us to the right path.Aameen

Saturday, November 21, 2009

Murg Malai kebabs

Heavenly Chicken Kebabs/kabobs - Murgh Malai kebabs

Firstly I need to apologize to be MIA as I been really busy with work and all the allergies and flu.
I was looking for a quick treat. I felt like eating juicy , moist kebabs and that is exactly what I found on Nabeela's blog. She has an amazing list of treats that I am definitely going to try soon. I have not made much of changes to her recipe. I just prefer the broil method for making my kebabs. If you like to roast them then you can follow her recipe as is.Hats off to Nabeela for this amazing dish.

Boneless chicken cut into medium size pieces - 2 lb
3 tbsp fresh lime juice
2 tsp salt
1/2 cup yogurt
1/4 cup sour cream
2 tbsp fresh minced cilantro
2 tbsp fresh ginger-garlic paste
1 tbsp garam masala
1 tsp red chili powder
2 tbsp vegetable oil


Make the marinade by combining salt, yogurt, sour cream, cilantro, ginger-garlic paste, garam masala and red chilli powder in a medium bowl. Mix well. Rub chicken pieces all over with lime juice. Add them to the marinate and coat well. Let it marinate overnight in the refrigerator. Soak 10-12 wooden skewers in water(soaking them overnight truly ensures no burning and flare ups in the oven). If you're using metal skewers, skip this step. The next day, when you're ready to serve, take out chicken 30 minutes before roasting. Preheat the oven on broil mode to High. Thread chicken pieces onto the skewers keeping 5 piece to each. Lay them on an oiled roasting rack on an Aluminium foil lined pan. Broil for about 5-7 minutes, turning it a few times in between. Check on the chicken often to ensure it's not overcooked or undercooked. Enjoy!!