BURRA CHICKEN
A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only--the real flavor lies in that!
Provided by jas kaur
Categories Asian
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
- For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
- Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
- Add olive oil mixed with red chilly for colour. Marinate the chicken.
- Put the chicken on the skewers and cook in a moderately heated oven.
- Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
- When they are done, serve garnished with salad greens.
Nutrition Facts : Calories 482.9, Fat 35, SaturatedFat 9.3, Cholesterol 150, Sodium 155.4, Carbohydrate 2.8, Fiber 1, Sugar 0.2, Protein 37.6
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