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Last Updated Friday December 09 2016 09:22 AM IST

Kabab-e-Firdaus

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Kabab-e-Firdaus

If you are in the mood for something dramatic, then Mughlai cuisine is what you need to rustle up some serious magic in your kitchen. Mughlai food is hallmarked by the heady aroma of spices and rich quantities of ghee. Cooking Mughlai food consumes time but the final result is sure worth it. Here is an array of fragrant and exotic recipes reminiscent of the Mughal courts from Sr. Chef de Partie from Taj Krishna, Hyderabad, Jehangir Khan.

Kabab-e-Firdaus

Obscenely aromatic, ridiculously moist kebabs.

Ingredients

16 chicken thighs
50 ml oil
2 tsp gingergarlic paste
Salt to taste
4 tsp lemon juice
100 gm thick hung curd
50 gm tomato ketchup
Salt to taste
2 tbsp ginger garlic paste
100 gm crushed cashew nuts
1 tsp star anise, powdered
4 tbsp dry red chillies, ground
3 tbsp butter
5 tsp coriander leaves, chopped

Preparation

First, marinate the chicken with oil, 2 tsp ginger garlic paste, salt and lemon juice for 1 hour.  Then combine hung curd, tomato ketchup, salt, 2 tbsp ginger garlic paste, crushed cashew nuts, powdered star anise and dry red chillies and marinate the chicken again.
Skewer the marinated chicken legs and grill in a tandoor. Baste with oil now and then. You could also grill the chicken on a tawa instead of a tandoor.
Remove from tava, garnish with coriander leaves and butter and serve.

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