Murgh malai kebabs and aloo dum recipe


  • 3 kg boneless chicken breasts
  • 500 gm thick yogurt
  • 568 ml double/heavy cream
  • 300 gm cream cheese
  • Half a nutmeg
  • 1 tsp saffron, soaked in 1 tbsp hot water
  • 3 tsp meat tenderiser
  • 6 inches ginger
  • Cloves of 1 garlic bulb
  • 6 green finger chillies
  • 3 tbsp sunflower oil
  • salt to taste
  • aloor daum:
  • 3 kg small, new potatoes
  • 6 tomatoes, chopped fine
  • 3 inches ginger, chopped or grated
  • 3 tsp turmeric powder
  • 3 tsp chilli powder
  • Half tsp asafoetida
  • 3 tsp garam masala
  • 6 tbsp thick natural yogurt
  • Salt to taste
  • 3 tbsp sunflower oil

Cooking Instructions

Puree the garlic, ginger, green chillies with the oil in a blender.

Cut the chicken into chunks slightly larger than bite sized, bearing in mind that they will shrink as they cook.

In a large bowl, mix all the ingredients apart from the chicken.

Taste it to make sure the marinade is a pungent mixture, as it will lose some of its strong flavour when cooked.

Now, add the chicken and coat it evenly with the marinade. Leave it for at least two hours.

I did this on the Tuesday to save preparation time on the Wednesday before the party.

Just before you need them, preheat the oven to gas mark 5 or 190 degrees centigrade.

Line three baking trays with the chicken and cook the chicken in two batches for about 20 minutes each.

When cooked, the chicken will be cooked through with a warm brown surface.

You may have to rotate the trays to make sure each of them gets a chance in the hotetst part of the over (the top).

Pile them up on to a platter and serve with dhaniya pudina chutney, mint and coriander sauce

aloor daum:
In a large wok or karhai, bring the oil to heat over a high flame. When the oil is hot, add the asafoetida.

As it sizzles, add the tomatoes, the ginger and all powders bar the garam masala. Stir for five minutes until the tomatoes disintegrate and the raw smell of the spices gives way to a more pleasing, subtle aroma.

Now add the yogurt and stir vigorously for another five minutes until it is well incorporated with the masalas.

Now stir in the potatoes, mixing the masalas well into them. Add salt at this stage as well.

Next, add a cup of hot water, cover the wok and leave the potatoes to cook and the curry to dry up. You need to lift the lid every couple of minutes and give the potatoes a good stir.

When the curry is completely dry and a fork can be inserted through the potatoes easily, the dish is ready. Mix in the garam masala and take the wok off the flame.

This dish is spicy and infinitely more delicious when served the next day.

26 Aug 2013     1715 views     NON-Vegetarian       Poultry > Chicken

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