Mughlai Murgh Kabab

Ingredients

Chicken keema – ½ kg

Corn flour – 2 cup

Ginger and garlic paste – 1 tbl.sp

Yoghurt – ½ cup or 30 gm

Pepper powder – 1 tsp or as per taste

Salt and vinegar

Method

Marinate chicken keema by adding salt, ginger garlic paste and vinegar and leave it for 12 to 15 hours.

Then mix keema well with corn flour, pepper,yoghurt and salt as per taste.

In a pan, heat ghee, and stir fry this keema for few minutes till it changes it color.

Take a skewer and pat it on the skewer like a kabab, apply little ghee or butter and cook on live charcoal or in the oven till done.