Murgh Angaar

Course : Curry
Serves: 4
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400 gram boneless chicken
100 gram cheese
250 milliliter curd
1 dash turmeric powder
10 grams finely chopped green chile
10 grams finely chopped ginger
1 teaspoon garam masala powder
1 teaspoon salt to taste
40 grams coriander leaves -- chopped

Preparation / Directions:

CUT the chicken into bite sized pieces. To prepare the marinade: Cream the cheese by hand, add curd, turmeric powder, finely chopped green chiles, ginger, garam masala powder and seasoning. Mix well. Check the seasoning. Add the chicken pieces to the marinade and keep aside for 45 minutes. Skewer the chicken pieces and cook in the tandoor or barbecue for 15 to 20 minutes. Serve hot on the hot sizzler tawa, garnished with coriander leaves and accompanied by salad, potato chaat and onion rings.

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