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Malai Murgh With Mint Chutney & Raw Mango Bhel Recipe
How to make Malai Murgh With Mint Chutney & Raw Mango Bhel
About Malai Murgh With Mint Chutney & Raw Mango Bhel Recipe: A unique, exclusive recipe from the kitchens of Culinary Development and Innovation, Elior India. Chicken breast marinated in a host of spices, cooked to perfection in tandoor and served with a tangy mint chutney and tantalising raw mango bhel which is sure to make your taste buds happy!
- Total Cook Time1 hr 10 mins
- Prep Time 15 mins
- Cook Time 55 mins
- Recipe Servings2
Ingredients of Malai Murgh With Mint Chutney & Raw Mango Bhel
- 150 gms chicken breast
- 25 gms ginger-garlic paste
- 10 gms chilli
- 10 gms coriander
- 100 ml cream
- 10 gms mint
- 5 Lemon
- 1 tbsp chaat masala
- 1 gms sugar
- 1 Raw mango
- 1 ml ghee
- to taste salt
- 10 ml oil
- 25 gms bhel
How to Make Malai Murgh With Mint Chutney & Raw Mango BhelHideShow Media
Marinate the chicken:
Marinate the chicken in the lemon, garlic and ginger paste for 30 minutes.
In a separate bowl mix together the hung curd, cream and whisk well so that there should be no lumps.
Now add the mix to the chicken and marinate for few hours or preferably overnight.
Pre-heat tandoor and drizzle off the excessive marinade and thread the chicken pieces onto the skewers .
Cook in tandoor for about 12-15 minutes, and then baste with butter after every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
Take the chicken off the skewers, sprinkle with chaat masala and ghee.
Serve with chutney and raw mango bhel.
Prepare the chutney:
Take garlic, chili, ginger, sugar, and salt in a small chutney jar of a grinder.
Grind them until medium coarse consistency.
Add coriander leaves, mint leaves, lemon juice and 1 tbsp. of water.
Grind until the smooth texture.
Prepare raw mango bhel:
Make fine brunoise of tomato, onion, raw mango and chopped coriander .
Take bhel and mix it together with all ingredients and check seasoning.
Serve on a bed of chicken.