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Murgh Reshmi Tikka Boti

Savor the heavenly taste of Murgh Reshmi Tikka Boti made with the creamy goodness of Olper’s Dairy Cream.
#OlpersDairyCream #GoodnessBarhJaye #FoodFusion #HappyCookingToYou

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Ingredients:

  • Zeera (Cumin seeds) 1 tbs
  • Hari elaichi (Green cardamom) 7-8
  • Laung (Cloves) 9-10
  • Javitri (Mace) 1 blade
  • Sabut lal mirch (Button red chillies) 5-6
  • Kaju (Cashew nuts) 9-10
  • Lehsan (Garlic) cloves 12-15
  • Hari mirch (Green chillies) 3-4
  • Lemon juice 1 & ½ tbs
  • Sarson ka tel (Mustard oil) 1 tbs
  • Olper’s Cheddar cheese grated 3 tbs
  • Olper’s cream ¼ Cup
  • Dahi (Yogurt) hung 3 tbs
  • Safed mirch powder (White pepper powder) ½ tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Boneless chicken cut in strips 750g
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Koyla (Charcoal) for smoke
  • Sarson ka tel (Mustard oil) 2 tbs or as required

Directions:

In a frying pan,add cumin seeds,green cardamom,cloves,mace,button red chillies,cashew nuts & dry roast until fragrant.

Let it cool.

In a spice mixes,add roasted spices & grind well.

Add garlic,green chillies,lemon juice,mustard oil,cheddar cheese & grind to make a thick paste & set aside.

In a bowl,add cream,yogurt,white pepper powder,salt,black pepper powder,ground paste & whisk well.

Add chicken & mix well.

Add fresh coriander & mix well,cover & marinate for 2-4 hours.

Give coal smoke for 2 minutes.

Skew marinated chicken stripes on wooden skewers (makes 8).

Grease cast iron grill pan with mustard oil & grill or pan fry chicken skewers on low flame until done (6-8 minutes).

Garnish with lemon,fresh coriander & serve!

Recipe By: Seema Hanif

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