Lal Murgh Recipe

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muneeba from karachi
Ingredients
  1. • 1/2 kg Chicken breasts boneless and skinless
  2. • 1 medium Onion, peeled and chopped
  3. • 4 Garlic cloves, peeled and chopped
  4. • 1" piece Ginger, peeled and chopped
  5. • 1/2 tsp Red chili powder
  6. • 1 tsp Red chili whole
  7. • 2-3 medium Tomatoes, chopped
  8. • 1/2 tsp All-spice powder
  9. • 1/2 tsp Cumin powder
  10. • 1/2 tsp Coriander powder
  11. • Salt to taste
  12. • 1/2 tsp Black pepper powder
  13. • 2 tbsp Yogurt
  14. • Lemon juice for sprinkling
Method
  • • Mince the onion, garlic, ginger and red chili and tomatoes in a food processor or blender.
  • • Add all the spices and yogurt and mince again.
  • • Transfer to a bowl and add the chicken.
  • • Toss to mix, cover and refrigerate for 4 hours or longer.
  • • When ready to grill, lift the chicken out of the marinade and thread on to skewers.
  • • Cook covered on a medium hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side.
  • • Pour some of leftover marinade over the skewers as they cook.
  • • When the chicken is done, uncover, turn up the heat and cook the skewers, move on to a platter.
  • • Sprinkle with lemon juice and serve garnished.
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