murgh malai

Dishoom, p. 272–273

Ingredients

  • Kipdijen
  • For the first marinade
  • Knoflookpuree
  • Gemberpuree
  • Fijne zeezout
  • Maltazijn
  • For the second marinade
  • Mature cheddar
  • Vollere griekse yoghurt
  • Dubbele room
  • Ei
  • Maïzena
  • Groene chillies
  • Korianderstelen
  • To finish and serve
  • Ongezouten boter
  • A few pinches of kabab masala
  • A generous squeeze of lime juice
  • Korianderblaadjes
  • Lime wedges
Curry

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