May 8, 2013

Murgh Malai Lazeez (from cookbook)

~ Murgh Malai Lazeez ~

If you are a fanatic for soft and juicy chicken, Trust me with this one, it is going to end all your google searches for that Miyanji chicken!

  1. Cut, slit and marinated the chicken in salt, lemon juice and olive oil (1 tsp) for about 30 minutes.
  2. Prepared the marinade with low-fat yogurt, a low fat cube (triangle) of soft cheese, salt, turmeric, red chilli powder, garam masala powder, to rub the bird inside out, and well enough.
  3. Keep out for 2 hours and then placed in fridge overnight.
  4. Heat a non-stick pan, place the chicken in it and fill the gaps with large potato wedges, sprinkle some salt and about 1 tsp of Olive Oil.
  5. Cook each side of the chicken pieces for about 15-18 minutes, not letting it turn brown. Ensure it is not on top heat, but let the pan remain covered all the while except when turning them over.
  6. The potatoes cook in the chicken juices and the steam generated and the chicken gets the colored patches due to the cheese caramelizing and gives a unique taste.
  7. Serve hot by itself, its succulent to the core !!!

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