Murg Palak Ke Korma Kebab

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Murg Palak Ke Korma Kebab

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Ingredients:

1. Chicken leg (boneless) – 500 gms.
2. Oil – 100 ml.
3. Onions (chopped) – 4.
4. Ginger-Garlic paste – 1 tbsp.
5. Turmeric powder – 1tspn.
6. Chilli powder – 1tspn.
7. Coriander powder – 1 tspn.
8. Yogurt – 6 tbsp.
9. Salt – 2 tbsp.
10.Spinach (shredded) – 1 bunch.
11.Ginger (chopped) – 2 tspn.
12.Green Chilli (chopped) – 1tspn.
13.Fresh coriander (chopped) – 4 tspn.
14.Fresh mint (chopped) – 2 tspn.
15.Ghee – 2tbsp.
16.Garam masala powder – 1tspn.
17.Roasted chana dal powder – 3tspn.

For Hung Yogurt Chutney:

18.Hung yogurt – 1/2 cup.
19.Salt to taste.
20.Fresh mint (chopped) – 2 tspn.
22.Green chilli (chopped) – 1 tspn.
23.Roasted Cumin Powder – 1tspn.
24.Cream – 100gms.

For Dates Chutney:

25.Dates, seedless – 30.
26.Ginger (chopped) – 2 tspn.
27.Sugar – 2tspn.
28.Whole garam masala (cardamom, bay leaf and cinnamon) – 1tspn.

Preparation:

For Kebab:

1. Clean the boneless chicken leg properly and cut into small dices and keep it aside.
2. In a pan heat some oil. Add half of the chopped onion, saute till golden.
3. Add chicken, ginger-garlic paste, turmeric powder, chilli powder and coriander powder.
4. Cook for 5 minutes and then add yoghurt, salt and cook till the chicken is tender.
5. Once the chicken is cooked, keep it aside and let it cool down. Saute the shredded spinach.
6. Take the chilled chicken and mince it nicely with your hand.
7. Add remaining chopped onion, ginger, half the green chilli, coriander, half the mint, ghee, garam masala powder, sauteed spinach and roasted channa powder.
8. Mix well and then make small tikkis. Pan fry on very slow flame.

For Hung Yogurt Chutney:

1. Whisk the hung yoghurt properly.
2. Add, salt, remaining chopped mint, green chilli, roasted cumin powder and cream.
3. Make nice sour and spicy chutney, serve with kebab.

For Dates Chutney:

1. Fine chop the dates and cook on a medium flame with chopped ginger, sugar and spices and serve it with kebab as sweet chutney option.

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