Murg Anari Kabab Recipe
Ingredients
| Chicken legs | 2 | |
| Chicken thighs | 2 | |
| Chicken breasts | 2 | |
| 1/2 cup fresh pomegranate juice | ||
| Chilli sauce | 1 Tablespoon | |
| Lime rind | 1 Teaspoon, grated | |
| Lime juice | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| 1 tbsp molasses or brown sugar or honey | ||
| Corn flour | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Make a few slits on the chicken pieces. Combine the rest of the ingredients except cornflour. Marinate the chicken in it for at least 4 hours, preferably longer.
2 Drain the chicken one hour before cooking. Put in a little oil and grill or cook in a tandoor, basting with the marinade, till tender.
3 Combine a fresh amount of the marinating ingredients. Blend the cornflour with it and heat until the sauce boils and thickens.
4 Serve with the anari kababs.
2 Drain the chicken one hour before cooking. Put in a little oil and grill or cook in a tandoor, basting with the marinade, till tender.
3 Combine a fresh amount of the marinating ingredients. Blend the cornflour with it and heat until the sauce boils and thickens.
4 Serve with the anari kababs.
Chef
