Ingredients
-
400
-
2
-
2
-
1
-
-
1/2
-
1/2
-
2
-
1
-
2
-
-
-
-
-
Directions
Burra Chicken,A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only–the real flavor lies in that!,Very good introduction to Indian cooking since, while this recipe is spicy, it is not hot. I didn’t really understand the directions so I did it like this: combined ginger, garlic, chili powder, salt , balsamic vinegar and marinated chicken 10 minutes. Then I added yogurt (had to look that up!), ground cloves, ground cinnamon, masala paste (mine is from the Bombay region) and marinated the chicken an additional 20 minutes or half hour. I wanted to grill them to cook quickly but I failed to pat the chicken dry, so they cooked in a little marinade, then I added the rest and heated it through. I served it over rice and really enjoyed my meal. Thanks for posting.,A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only–the real flavor lies in that!
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Steps
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1
Done
|
Marinate the Chicken With Ginger, Garlic, Red Chilly Powder, Salt and Balsamic Vinegar, For 10 Minutes. |
|
2
Done
|
For the Second Marinade, Add Chilly Powder, Olive Oil, Salt, Clove Powder and Cinnamon Powder to Beaten Curd. |
|
3
Done
|
Add the Masala Paste Made With Green Chilly, Brown Onion and Coriander Stalk to the Curd Mixture. |
|
4
Done
|
Add Olive Oil Mixed With Red Chilly For Colour. Marinate the Chicken. |
|
5
Done
|
Put the Chicken on the Skewers and Cook in a Moderately Heated Oven. |
|
6
Done
|
Before the Chicken Is Almost Done, Pour Olive Oil on Top of the Pieces and Reheat Them Again in the Oven |
|
7
Done
|
When They Are Done, Serve Garnished With Salad Greens. |
