Grilled Almond Chicken/ Badami Murgh
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- 1 Cup = 200ml
- Chicken whole leg – 4
- Red chili powder – 1 tsp
- Lemon juice – 1 tbsp
- Almonds – 15 (soak in water for 2 – 3 hours and remove the skin)
- Milk – 2 – 3 tbsp
- Thick yogurt/ Curd – 3 tbsp
- Thick cream/ Fresh cream – 3 tbsp
- Corn flour – 2 tbsp
- Ginger – garlic (crushed) – 2 tsp
- Coriander leaves – 2 tbsp (finely chopped)
- Olive oil/ Vegetable oil – 2 tbsp
- Salt – to taste
- Butter – 2 tbsp
- Wash, pat dry and make some incisions on the chicken whole legs. Marinate it with red chili powder, lemon juice and salt for about 20 minutes.
- Grind the almonds to fine paste adding 2 – 3 tbsp milk. To this add yogurt, thick cream, corn flour, crushed ginger garlic, coriander leaves, oil and little salt and combine well.
- Add this to the marinated chicken and mix well. Keep it covered in the refrigerator for 2 hours.
- Grill it in the oven at 180 degree on the upper rack for about 25 – 30 minutes or till done turning the sides occassionally. Remove the chicken pieces from the oven and immediately brush it all over with melted butter. Serve hot.
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