Murgh Aamras Kebab ( Mango) | How to make Murgh Aamras Kebab ( Mango)

By Chef (Mrs) Reetu Uday Kugaji  |  29th Feb 2016  |  
4.3 from 3 reviews Rate It!
  • Murgh Aamras Kebab ( Mango), How to make Murgh Aamras Kebab ( Mango)
Murgh Aamras Kebab ( Mango)by Chef (Mrs) Reetu Uday Kugaji
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Video for key ingredients

  • How to make Khoya

About Murgh Aamras Kebab ( Mango) Recipe

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, yes it is Alphonso Mango, cheese, fresh cream and paprika, sprinkled with lemon juice, accompanied with Mango garlic and paprika sauce.

The delicious and mouthwatering Murgh Aamras Kebab ( Mango) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Murgh Aamras Kebab ( Mango) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Murgh Aamras Kebab ( Mango). Chef (Mrs) Reetu Uday Kugaji shared Murgh Aamras Kebab ( Mango) recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Murgh Aamras Kebab ( Mango). Try this delicious Murgh Aamras Kebab ( Mango) recipe at home and surprise your family and friends. You can connect with the Chef (Mrs) Reetu Uday Kugaji of Murgh Aamras Kebab ( Mango) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Murgh Aamras Kebab ( Mango) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Murgh Aamras Kebab ( Mango) with other users

Murgh Aamras Kebab ( Mango)

Ingredients to make Murgh Aamras Kebab ( Mango)

  • chicken leg without skin, boneless - 500 gm, cut into 2 inch cubes
  • First Marination:
  • ginger paste - 1 tbsp
  • garlic paste - 1 tbsp
  • honey- 1/2 tbsp
  • saffron strands, broiled - 2 gms
  • salt - 2 gms
  • Raw papaya paste - 1/4 cup (It is a meat tenderizer)
  • Second marination:
  • Fresh basil leaves - 2 tsp
  • Alphonso mango puree - 250 ml
  • Paprika - 1/2 tsp
  • lemon zest, grated - 1/4 tsp.
  • almond, blanched, peeled paste - 1 tsp
  • Khoya (Khoa or mawa), grated - 4 tbsp
  • Corn flour - 2 tsp
  • Fresh cream - 1/4 cup
  • Hung curd - 1/2 cup
  • cinnamon powder - 1/2 tsp
  • mace powder - 1/2 tsp
  • salt to taste
  • For basting the chicken pieces: Extra virgin olive oil - 1 1/2 tbsp
  • For Mango-garlic-paprika sauce:
  • Extra Virgin olive oil - 20 ml
  • Alphonso mango Puree - 150 ml
  • garlic cloves - 2
  • Paprika 1/4 tsp
  • sugar - 1/4 tsp
  • salt to taste

How to make Murgh Aamras Kebab ( Mango)

  1. For the first 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.
  2. In a glass bowl, combine the chicken pieces with ginger garlic paste, honey, saffron, salt and raw papaya paste. Mix well. Cover with a cling wrap and refrigerate for 20 minutes.
  3. For the second marination: Remove the marinated chicken pieces from the refrigerator and keep aside. Coarsely grind fresh basil leaves without water using a mortar and pestle.
  4. To this ground mixture add Alphonso mango puree, paprika, grated lemon zest, almond paste grated khoya, corn flour, fresh cream, hung curd, cinnamon powder, mace powder and salt to taste.
  5. Now add the marinated chicken pieces to the second marinate. Keep it covered with a cling wrap, refrigerate overnight.
  6. For preparing the Mango-Garlic and paprika sauce: Heat extra virgin olive oil in a nonstick sauce pan, add puree of Alphonso mangoes, cook for 3 minutes, add garlic cloves, paprika, sugar and salt. Let it cook for 5 minutes.
  7. Once it incorporates the mild flavor of garlic, strain and use as an accompaniment.
  8. For preparing the Kebabs: Remove the bowl from the refrigerator and keep aside for 25 minutes. Preheat the oven to 210 degree centigrade in a grill mode for 10 minutes. On a baking sheet, place an aluminium foil sheet.
  9. Take the skewer rods and insert the chicken pieces. Keep it on the top rack of the oven for 10 minutes.
  10. 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.
  11. For serving the kebabs: In a serving plate, serve the kebabs, hot accompanied with Mango-garlic-paprika sauce.

My Tip:

I prefer that the chicken be marinated overnight so that it is much juicer, flavourful and aromatic. Drizzling with the leftover marinade and extra virgin olive oil keeps the chicken kebabs juicier and tender. You may use a tandoor or a barbecue for the kebabs. The reason for adding garlic clove whole is so that the garlic does not dominate the flavor of the Alphonso Mangoes and paprika.

Reviews for Murgh Aamras Kebab ( Mango) (3)

kausar Rafiq2 years ago


Yasmin Bharmal2 years ago

Will surely try this.....Very innovative and interesting recipe

Ananya Mohanty3 years ago

As the mango season has started, i am surely going to try this recipe!