Murgh Neza Kabab

Name: Murgh Neza Kabab
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (100 grams) besan (chickpea/gram flour); ¼ teaspoon crushed kasoori methi (dried fenugreek leaves); 2 tablespoons fresh ginger paste; 1½ pounds (700 grams) chicken leg quarters; ½ teaspoon garam masala (spice mix); ½ teaspoon ground white pepper; 2 tablespoons fresh garlic paste; 2 teaspoons table salt; 2 tablespoons butter, melted; ½ teaspoon ground green cardamom; 2 tablespoons chopped fresh cilantro; 3 tablespoons vegetable oil; 1 lemon, cut into wedges; 1 tablespoon distilled white vinegar; 1 large egg; ¼ cup (50 ml) heavy cream; 1 large tomato, sliced; 1 large red onion, cut into rings

Baked chicken marinated in cream and spices

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

In this recipe from Hyderabad, a city in South India, the mixture of spices and herbs not only coats the drumsticks but also permeates deep into the meat so there’s lots of flavor in every bite.

Ingredients

1½ pounds (700 grams) chicken leg quarters
2 tablespoons

Asia
India
Telangana: Hyderabad
Starter
Gluten-free

Method

Loosen the thighbone of each chicken leg quarter, but do not remove it fully.
Put the ginger paste, garlic paste, salt, white pepper, garam masala, kasoori methi, vinegar, cilantro, and cardamom in a large bowl, and stir well to combine. Add the chicken and turn to coat well. Set aside to marinate for 20 minutes.
Place a medium nonstick sauté p