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'Stopping Chardham Yatra easy, but where’s the plan to help tourism in Uttarakhand?' - ET HospitalityWorld

‘Stopping Chardham Yatra easy, but where’s the plan to help tourism in Uttarakhand?’ – ET HospitalityWorld

Echoing the sentiments of the tourism trade and industry in the state of Uttarakhand on the decision of the government to suspend the Chardham Yatra—one of the biggest movement of pilgrims in the summer months in the state, Sandeep Sahni, President of the Hotel & Restaurant Association of Uttarakhand asked the government to announce its plan to mitigate the sufferings of the people, as well as…

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I am so happy that you’re here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let’s cook together. This recipe cooked in my home every month by my father.

Ingredients

A creamy kebab made from the breasts of chicken the Murgh Malai combines the joys of the traditional kebab herbs and spices with cheddar.

Ingredients:

Chicken breasts 12

Ginger paste 40 g

Garlic Paste 35 g

White Pepper Powder 5 g

Salt 14

Butter for basting

Marinade:

Egg 1

Cheddar Cheese (semi-hard) 60 g

Green Chillies 8

Coriander 20 g

Cream 160ml

Mace and Nutmeg Powder 3 g

Corn Flour 15 g

Method

Preparation:

1. Clean the chicken and remove the skin, boneless cut each breast into two. Add the ginger and garlic pastes to the seasoning and rub the chicken pieces with this mixture. Keep it aside for 15 minutes.

2. For the marination, break the egg in a bowl. Grate cheese and mash. Slit, de-seed and finely chop green chilies. Finely chop the coriander. Mix cheese, green chilies, coriander and the remaining ingredients with the egg, whisk and rub the chicken pieces with this mixture. Keep it aside for 3 hours.

3. Preheat the oven to 275 degrees F.

4. Skewer the chicken pieces an inch apart. Keep a tray underneath to collect the drippings.

Cooking:

1. Roast in a moderately hot tandoor for approximately 5 minutes. In a charcoal grill for about the same time. In a pre-heated oven for 6 minutes.

2. Remove and hang the skewers to let the excess moisture drip off (approx 2-3 minutes), baste with butter and roast again for 3 minutes.

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