How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

MURG KA SOLA

Ingredients Chicken
Garlic
Raw papaya Ginger
Salt
Roasted gram flour 5 gm Red chilli powder Garam Masala Khoya/Mawa
Sour curd
Almonds
Ghee
Onions
Qty
1 kg
15 gm
20 gm
5 gm
To taste

10 gm
¼ tsp
25 gm

60 gm
15 gm
60 gm
60 gm

• Remove the skin of the chicken and cut it into large piece, wash and dry with cloth.
• Prick the pieces well with the fork. Wrap ground papaya on the pieces and marinate for 4hrs.
• Than wipe off the papaya or wash it mix well all the ingredients except ghee and apply over the chicken piece.
• Take a skewer and put the pieces on the skewer taking care that the Masala remains on the pieces.
• Cook it on the live charcoal or in the over basting occasionally.
• Cook till they are tender. Remove and serve with chutney and onion rings.