MURGH KE SOOLEY

Chicken Boneless 300 G    

Ginger    10 G                             

Garlic    10 G                              

Kachri powder  5 G                 

Cloves Powder  3 G              

Nutmeg powder  3 G               

Cumin seeds powder  5 G    

Salt       To taste                      

Red chilli powder 10 G        

Amchur powder    5 G            

Black pepper powder   5 G 

Green cardamom 5 G             

Black Rock salt powder  5 G                                                                 

Butter      For basting

PROCEDURE

                                              

1.    Cut the chicken in cubes.

2.    Marinate the  chicken with ginger garlic paste, kachri powder, red chilli powder, Clove powder, cumin seeds powder, salt and curd.

3.    Arrange the chicken on skewer and barbeque.

4.    Basting it with butter.

5.    For Soola Masala:  Blend amchur powder, rock salt powder, green cardamom, black peppercorn powder and nutmeg. 

6.    When chicken is ready sprinkle soola masala on chicken and serve it with onion rings.