MURG KALIMIRI KEBAB

I had this dish at a restaurant near my house. The restaurant goes by the name of "The Terrace" in Kondhwa, Pune and I have been visiting it regularly for meals since the past 6 years. The quality and taste of the food for their prices are really good. It has never disappointed us whenever we have visited it.

So on one such night I had ordered this Murg Kalimiri Kebab. As the name suggests it gives a great punch from the black pepper and has a distinct sweetness and richness to it from the cashews and curd.

The chicken is extremely tender and just melts in your mouth when perfectly cooked. The spices have a great balance to it and is a delectable item for family barbecues under the open night sky. 

The cool night breeze with clear skies and the stars shining upon you, a fired up barbecue and the murg kalimiri kebab in your plate, an appetizing and divine night to remember. :)

INGREDIENTS

• 1 kg chicken
• 200gms Curd
• 1 tsp Cumin Powder
• 1/2 tsp Garam masala powder
• 1 tsp Salt
• 1 1/2 tsp Pepper powder (coarsely crushed)
• 2 tsp Ginger- garlic paste
• 2 medium Onions (puree
• 4 Green Chillies (choped
• 1/2 cup Cashew nuts paste
• 1/2 tsp Kasoori methi crushed
• 15 Mint Leaves

STEPS

1. Make a paste of all the marinade ingredients in a blender.
2. Wash and score the chicken pieces well and pour this marinade over it 
3. Coat the pieces well and let it marinate for 8 to 10 hours in the refrigerator.
4. To cook the chicken, fire up a barbecue or a tandoor. 
5. Cook the chicken slowly turning it occasionally.
6. Once the chicken is tender and cooked well and has a slight white and brown tinge to it, take it off the heat.
7. Serve hot with coriander chutney and lemon wedges.

Sorry I do not have my own picture of the kebab as yet as the picture quality wasn't good enough.
However I shall upload my self cooked version of the kebab with a good picture as soon as possible.