Quick fix: Murg banarasi kebab

Murgh banarasi kebab. Photo: A. Shrikumar

Ingredients:

Chicken supreme pieces: 100 gms

Badam: 20 gms

Red chilli flakes: Half Tsp

Cumin powder: 10 gms

Nutmeg powder: 5 gms

Salt: To taste

Method:

Wash the chicken pieces in hot water and mince well.

Add red chilli flakes, cumin and nutmeg powder to the pieces and mix well. Put the pieces on to a skewer in a clay pot and cook for seven minutes. Remove it from the skewer, glaze it with butter and sprinkle with badam flakes. Serve with coriander chutney and tandoori salad.

Chef Gunasekar is a Commi II with Sangam group of hotels for the past two years. He is at present stationed in Madurai. He has four years of culinary experience. During free time, he likes to watch movies and play cricket.