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Murgh Makkai Kabab
Chicken Boneless 150 Gms
Plain corn flakes      75 Gms
Ginger chopped      ½ tea spoon
Coriander leaves    10 No
Tomato Puree       100 Ml
Ginger paste         ½ tea spoon
Garlic Paste          ½ tea spoon
Dhania Pd             ½ tea spoon
Jeera                    ½ Tea Spoon
Turmeric Pd            ½ Tea Spoon
Chaat Masala           1 tea spoon
Salt                        To taste
Green Chilly (Chopped) 2 No.
Pepper                   ¼ tea spoon
Red chili powder      ¼ Tea spoon
Flour                     75 Gms
Oil                        to fry.

 

Clean Chicken and cut in to 7 cm long and 1.5 cm thick fingers.
Add Ginger chopped, Coriander leaves, ,Tomato Puree, Ginger paste, Garlic Paste, Dhania Pd, Jeera, Turmeric Pd, Chaat Masala, Salt, Green Chilly (Chopped),Pepper, Red chili powder, and flour to make a thick batter.
Dip Paneer fingers in batter and roll in cornflakes to make a thick layer of corn flakes sticking around the fingers.
Fry it in hot oil till well done.
Serve hot with   Bar-b queue sauce.




 

 

Contact Person

Proprietor

Raman Bharadawaj

Phone No:- +919892805992

 
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