Chef’s Nectar, “ Murgh Anmol Moti”😘


Murgh Anmol Moti

CHICKEN/ MURG Anmol Moti (PREICIOUS Pearl)

Chicken Breast (Boneless)- 850 gms

Hung Curd – 300 gms

Rose leave Powder (Rani Masala) – 50 gms

Shahi Jeera- 1 tsp

Ginger Garlic Paste – 2 tbsp

Sesame Seed Paste- 3 tbsp

Cashewnut Paste- 3 tbsp

Garam Masala- 1 tsp

Kashmiri Red Chilli Powder- 3 tsp

White Vinegar -3 tsp

Rose Water- 3 tsp

Refined Oil – 90 ml

Egg – 1no

Salt – to Taste

Melted Butter – for Basting

Method of making the Murgh Anmol Moti

1. Clean the chicken breast, wash and cut each chicken breast into half, pat dry with a cloth and keep aside.

Marination

3. In a deep tray whisk hung curd add rose leaves powder, Shahi jeera, ginger, garlic paste, sesame paste and cashewnut paste, sprinkle garam masala, Kashmiri red chilli powder, white seasoning. vinegar, rose water, refined oil, egg and the remaining ingredients in order listed, above.

4. Add Chicken pieces in this mixture and rub well, keep a side for 2 1/2hours.

Cooking

6. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

8. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

9. When cooked transfer the chicken on the serving dish.

10. Serve hot garnish with chaat masala, salads and mint chutney

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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