Murgh Angaar Bedgi

Ingredients list for Murgh Angaar Bedgi

• 400 grams Boneless Chicken cut into 16 pieces
• 2 inch pieces Red Chilli Paste
• to taste Salt
• 2 tablespoons Kashmiri red chillies paste
• 3 tablespoons Lemon juice
• 1/2 cup Yogurt
• 3 teaspoons Garlic paste
• 1 1/2 teaspoons Ginger paste
• a pinch Turmeric powder
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Carom seeds (ajwain)
• 1/2 teaspoon Black salt (kala namak)
• 1/4 teaspoon Crushed red chillies
• 3 tablespoons Oil
• 1 teaspoon Chaat masala
• 2 tablespoons Butter

Method

1. Crush lemon grass root and add it to chicken pieces.
   Add salt, 1 tbsp red chilli paste, 2 tbsps lemon juice and mix well. Let it marinate for ½ hour.
2. For marinade mix together yogurt, garlic paste, ginger paste, remaining red chilli paste, turmeric powder, garam masala powder, carom seeds, black salt, crushed red chillies and salt in a bowl.
3. Add chicken pieces and mix well.
   Add 1 tbsp oil and mix well and let it marinate for 3-4 hours in a refrigerator.
4. Heat an electric super tandoor, drizzle 1 tbsp oil and place the chicken pieces on it.
   Drizzle 1 tbsp oil over them, close the lid and cook till the underside is well cooked.
5. Turn them over, close the lid again and cook till both sides are evenly cooked.
   Sprinkle chaat masala, butter and 1 tbsp lemon juice and mix well.
   Arrange them on a serving plate and serve hot.

Nutrition Info