Malai Murgh With Mint Chutney & Raw Mango Bhel Recipe

How to Make Malai Murgh With Mint Chutney & Raw Mango Bhel

• Marinate the chicken:
• 1.Marinate the chicken in the lemon, garlic and ginger paste for 30 minutes.
• 2.In a separate bowl mix together the hung curd, cream and whisk well so that there should be no lumps.
• 3.Now add the mix to the chicken and marinate for few hours or preferably overnight.
• 4.Pre-heat tandoor and drizzle off the excessive marinade and thread the chicken pieces onto the skewers .
• 5.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.
• 6.Take the chicken off the skewers, sprinkle with chaat masala and ghee.
• 7.Serve with chutney and raw mango bhel.
• Prepare the chutney:
• 1.Take garlic, chili, ginger, sugar, and salt in a small chutney jar of a grinder.
• 2.Grind them until medium coarse consistency.
• 3.Add coriander leaves, mint leaves, lemon juice and 1 tbsp. of water.
• 4.Grind until the smooth texture.
• Prepare raw mango bhel:
• 1.Make fine brunoise of tomato, onion, raw mango and chopped coriander .
• 2.Take bhel and mix it together with all ingredients and check seasoning.
• 3.Serve on a bed of chicken.