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Recipes >> Tandoori, Roast, BBQ Recipes > Murgh Nawabi

Murgh Nawabi

Murgh Nawabi
Prep Time
30 Mins + 7 Hours
Cook Time

10 - 15 Mins

Nawab's have their own nawabi taste in food. Try this nawabi murgh, dressed up in nawabi exotic flavoring and savory.
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  • Chicken (pieces) 1.5 kg
  • Vinegar 60ml = 4 tbs
  • Green chilies (chopped) 8
  • White pepper (grounded) 10g = 2 tsp
  • Mace (grounded) 3g = 1/2 tsp
  • Salt to taste
  • Ginger paste 25g = 4 tsp
  • Garlic paste 25g = 4 tsp
  • Yogurt 450g = 2 cup
  • Cream 100ml = 7 tbs

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Cooking Directions

  1. The first Marination: Mix the chilies, pepper, mace, salt and the ginger and garlic pastes with vinegar in a large bowl and rub the chicken pieces with this mixture.

  2. Keep aside for 15 minutes.

  3. The second marination: hang yogurt in muslin for 4 hours to remove the whey.

  4. Mix strained yogurt with cream in a large bowl, transfer the chicken to this marinade.

  5. Let it rest for 3 hours.

  6. The oven: Pre-heat to 350oF.

  7. The skewering: Skewer the chicken pieces an inch apart.

  8. Keep a tray underneath to collect the drippings.

  9. If roasting in tandoor: roast in a moderately hot tandoor for 10 minutes.

  10. If in a charcoal grill: for the same time.

  11. If in a pr-heated oven: for 12 minutes.

  12. Remove from baking and hang the skewers to allow the excess moisture to drip off (approx 2 minutes), season with butter and roast again for 3 minutes.

  13. Serve hot with lemon quaters, chutney and naan.

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