| Welcome To |
| My Home >> Fun & Info >> Recipes |
Murgh Shashlik
A Persian dish cooked with fillet of chicken breast, marinated with natural yoghurt, lemon salt, black peppercorns, cooked together with pieces of onion, capsicam and tomatoes in a Tandoor oven. Served on a hot platter containing sizzling stir-fried peppers, onions, tomatoes and mushrooms. Accompanied by mutter sauce. For Chicken fillets: 6 fillets of chicken breast 4 tablespoons natural yoghurt 2 tablespoons fresh single cream 1 tablespoon olive oil 1 teaspoon ground black pepper Pinch of salt Wash chicken fillets, leave to drain. For the marinade, whisk rest of ingredients together until smooth mixture. Combine with chicken fillets and leave to marinade for 6 hours in fridge. Place chicken on skewers and cook in hot Tandoor oven for 8 minutes. For hot platter base: 2 fresh tomatoes 6 button mushrooms Half red sweet pepper Half green sweet pepper 1 onion 1 tablespoon olive oil Juice of half fresh lemon Pinch of salt Chop vegetables into chunky wedges. Add oil into a wok. When hot add prepared vegetables and stir-fry on low heat. Finish off with squeeze of juice from half a lemon. Sprinkle a pinch of salt before adding chicken fillets. For Mutter sauce: 3 tablespoons fresh garden peas 2 tablespoons fresh single cream 2 tablespoons olive oil Half a cup of water 1 teaspoon saffron sauce 1 teaspoon whole cumin seeds Half teaspoon garam masala Pinch of salt Pinch of finely chopped fresh coriander leaves. Add oil to a cooking pan. Add cumin seeds and fry on low heat until seeds are golden brown. Add choa, when fully melted add water. Simmer for few minutes. Add peas to sauce along with garam masala and saffron sauce. Simmer for few minutes. Add salt and cream. Stir well for 5 minutes on low heat and sprinkle over with chopped coriander.
|
| Register Now to create your personal Website | Disclaimer Personal Pages by : www.whereincity.com |