Rajputana Murgh Kebab
A rich and aromatic chicken kebab from Rajasthan, marinated in a creamy yogurt and nut paste with royal spices. Tender, juicy, and perfect as a regal appetizer for any occasion. Note: Total time does not include the recommended 4-hour marination period.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.First Marinade for Chicken
- b.Cut the boneless chicken thighs into 1.5-inch cubes and pat them completely dry with paper towels. This helps the marinade adhere better.
- c.In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 tsp of salt.
- d.Mix thoroughly to ensure each piece is evenly coated. Let it rest for 30 minutes at room temperature.
- 2
Step 2
- a.Prepare the Second Marinade
- b.While the chicken rests, lightly dry roast the besan in a small pan over low heat for 2-3 minutes until it emits a nutty aroma. Set aside to cool.
- c.Drain the soaked cashews and grind them with a minimal amount of water (1-2 tbsp) to form a thick, smooth paste.
- d.In a large bowl, whisk the hung curd until smooth. Add the cooled roasted besan, cashew paste, fresh cream, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and the remaining 0.5 tsp of salt.
- e.Crush the kasuri methi between your palms to release its flavor and add it to the bowl. Mix everything until you have a uniform, thick marinade.
- 3
Step 3
- a.Combine and Marinate
- b.Add the chicken from the first marinade (along with any juices) into the second creamy marinade.
- c.Use your hands to gently coat each piece of chicken thoroughly.
- d.Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
- 4
Step 4
- a.Cook the Kebabs
- b.If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
- c.Heat ghee in a heavy-bottomed skillet or grill pan over medium-high heat.
- d.Carefully place the skewers on the hot pan. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and beautifully charred on all sides.
- e.To check for doneness, the internal temperature should reach 165°F (74°C), and the juices should run clear.
- 5
Step 5
- a.Garnish and Serve
- b.Remove the cooked kebabs from the pan and let them rest for 2-3 minutes.
- c.Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve immediately with lemon wedges and onion rings on the side, accompanied by mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, always use chicken thighs. If you must use chicken breast, reduce the cooking time slightly to avoid drying it out.
- 2Hung curd is essential for a thick marinade that clings to the chicken. To make it, place plain yogurt in a muslin cloth or fine-mesh sieve over a bowl and let it drain in the refrigerator for 3-4 hours.
- 3For an authentic smoky 'tandoori' flavor, use the 'dhungar' method. After marinating, place a small steel bowl in the center of the chicken, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 2-3 minutes to trap the smoke.
- 4Do not overcrowd the pan while cooking. Cook in batches if necessary to ensure the kebabs get a good char instead of steaming.
- 5Ensure the cashew paste is completely smooth to avoid a grainy texture in the marinade.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or large mushroom caps. Reduce the marination time to 1-2 hours and cook for a shorter duration until golden brown.
Nut FreeNut-Free
Omit the cashews. To maintain the creamy texture, increase the amount of hung curd by 1/4 cup and besan by 1 tbsp.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies or 1/2 tsp of black pepper powder to the second marinade for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Promotes Gut Health
The use of hung curd (yogurt) provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Rich in Healthy Fats
Cashews and ghee contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
Anti-inflammatory Spices
Ingredients like turmeric and ginger contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Frequently asked questions
One serving of Rajputana Murgh Kebab contains approximately 540 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the cream and chicken.