Murgh Aamras Kebab

King of fruits has arrived, yes you heard me right I am talking about “Alphonso Mango”!!!!! Can we try something different????……………... A Kebab with a Twist!!!! Luscious chicken chunks wrapped with the puree of King Of Fruits, Sun-kissed Alphonso Mangoes, Hung Curds, powdered cinnamon and mace and paprika, sprinkled with lemon juice and cilantro.

23 Mar 2021

  • 30
    Prep time
  • 20
    Cooking time
  • 4


Chicken leg without skin, boneless, cut into 2 inch pieces- 500 gram (g)
Alphonso Mango puree- 150 gram (g)
Ginger paste- 4 gram (g)
Garlic paste- 4 gram (g)
Honey, organic- 15 millilitre (ml)
Saffron strands- 1 pinch
Fresh basil leaves- 2 sprig
Lemon zest, grated- 1 pinch
Hung curd- 225 gram (g)
Cinnamon powder- 0.5 gram (g)
Mace powder- 0.5 gram (g)
Paprika 0.5 gram (g)
Salt- - to taste
For basting the chicken pieces: Extra virgin olive oil- 2 tablespoon/s (tbsp)
For the Sprinkling / Drizzling: Lemon juice- 2 teaspoon/s (tsp)
For the Garnish : Fresh Cilantro, chopped- 2 tablespoon/s (tbsp)


Marination Time- Overnight in a refrigerator covered with cling wrap or minimum 04 Hours in a refrigerator covered with cling wrap.

Oven Temperature: 415˚F.    Time for oven roasting (on grill) – 20 minutes

For the marination:

Clean and wash chicken pieces thoroughly.

With a kitchen napkin / paper kitchen towel, pat dry the pieces to remove excess of moisture in it.

In a glass bowl, combine the chicken pieces with Alphonso mango puree, ginger & garlic paste, honey, saffron, coarsely ground basil leaves, paprika, grated lemon zest, almond paste, whisked hung curds, cinnamon powder, mace powder and salt- To taste. Keep it covered with a cling wrap refrigerated, overnight.

For preparing the Kebab:

Remove the bowl from the refrigerator and keep aside for 25 minutes.

Preheat the oven to 415˚F in a grill mode for 10 minutes.

On a baking sheet, place an aluminium foil sheet.

Take the skewer rods and insert the chicken pieces.

Keep it on top rack of the oven for 10 minutes.

Drizzle the remaining marinade on them and drizzle little extra virgin olive oil over the chicken pieces. Once it is done, turn over the skewer rods and keep it for another 10 minutes.

For serving the kebabs:

In a serving plate, serve the kebabs very hot sprinkled with cilantro and lemon juice, accompanied with the dip of your choice.


Chef Tips: 1. I prefer that the chicken be marinated overnight so that it is much juicer, flavourful and aromatic. 2. Three main reasons for marinating are Flavour, Tenderness and acts as a preservative. 3. You may add 4 tbsp. of grated Cheese or Khoya to the marination. 4. Drizzling with the leftover marinade and extra virgin olive oil keeps the chicken kebabs juicier and tender. 5. You may use a tandoor or barbecue for the kebabs.

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