Get Cooking: Murgh Russian Kebab And Saboot Bhutte Ka Kebab

Get Cooking: Murgh Russian Kebab And Saboot Bhutte Ka Kebab

Murgh Russian Kebab is an easier and tastier recipe to make with chicken and fresh vegetables. Finger-licking Saboot Bhutte Ka Kebab is made with baby corn and curd along with flavourful spices. A Guest Chef from Radisson Blu Plaza Hotel has shared these two recipes.

Murgh Russian Kebab

Ingredients   
Boneless chicken (boiled and shredded)
Peas (boiled and mashed) 
French beans (boiled and mashed)  
Potatoes (boiled and grated)  
Carrots (grated)
Capsicum (chopped) 
Bread (dampened) 
Salt  
Egg  
Deggi red mirchi powder     
Black pepper  
Qty
250 gm
100 gm
100 gm
2
2
2
2 slices
to taste
1
pinch
1 tsp

Instructions:

  1. Mix the boneless chicken, peas, french beans, potatoes, carrots, capsicum and bread properly.
  2. Wet your palms and shape the mixture into oval patties.
  3. Beat the egg with the salt, mirchi powder and pepper.
  4. Dip the patties in the egg mixture, and deep fry.

 

Saboot Bhutte Ka Kebab

Ingredients 
Baby corn (blanched)    
Hung curd   
Cream 
Saffron (in warm water)      
Mustard oil 
Juice of lemon  
Ginger-garlic paste 
Turmeric powder  
Red chilli powder  
Salt         
Qty
8
50 gm
1 tbsp
2 gm
1 tbsp
1
1 tsp
1 tsp
1 tsp
to taste

Instructions:

  1. Prepare a marinade of hung curd, cream, saffron, lemon juice, ginger garlic paste, turmeric, and red chilli powder. Cream the mixture together.
  2. Cover the blanched baby corn with the marinade evenly.
  3. Put the pieces on a round skewer and place in the tandoor. Cook till the baby corn is soft and ready.
  4. Serve hot with lemon slices and mint chutney.