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MURG KA SOLA
INGREDIENTS
|
Ingredients |
Qty |
Ingredients
|
Qty |
|
Chicken |
1 kg |
Garlic
|
15 gm |
|
Raw papaya |
20 gm |
Ginger |
5 gm |
|
Salt |
To taste |
Roasted
gram flour |
5 gm |
|
Red chilli
powder |
10 gm |
Garam
Masala |
¼ tsp |
|
Khoya/Mawa |
25 gm |
Sour curd |
60 gm |
|
Almonds |
15 gm |
Ghee |
60 gm |
|
Onions |
60 gm |
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METHOD
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Remove the skin
of the chicken and cut it into large piece, wash and dry with cloth.
-
Prick the
pieces well with the fork. Wrap ground papaya on the pieces and marinate for
4hrs.
-
Than wipe off
the papaya or wash it mix well all the ingredients except ghee and apply
over the chicken piece.
-
Take a skewer
and put the pieces on the skewer taking care that the Masala remains on the
pieces.
-
Cook it on the
live charcoal or in the over basting occasionally.
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Cook till they
are tender. Remove and serve with chutney and onion rings.
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