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Home / Recipes / Murgh Aamras Kebab ( Mango)

Photo of Murgh Aamras Kebab ( Mango) by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Murgh Aamras Kebab ( Mango)

Chef (Mrs) Reetu Uday Kugaji
25 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Roasting
  • Grilling
  • Baking
  • Appetizers

Ingredients Serving: 4

  1. chicken leg without skin, boneless - 500 gm, cut into 2 inch cubes
  2. First Marination:
  3. ginger paste - 1 tbsp
  4. garlic paste - 1 tbsp
  5. Honey- 1/2 tbsp
  6. saffron strands, broiled - 2 gms
  7. salt - 2 gms
  8. Raw papaya paste - 1/4 cup (It is a meat tenderizer)
  9. Second marination:
  10. Fresh basil leaves - 2 tsp
  11. Alphonso mango puree - 250 ml
  12. Paprika - 1/2 tsp
  13. lemon zest, grated - 1/4 tsp.
  14. Almond, blanched, peeled paste - 1 tsp
  15. Khoya (Khoa or Mawa), grated - 4 tbsp
  16. Corn flour - 2 tsp
  17. Fresh cream - 1/4 cup
  18. Hung curd - 1/2 cup
  19. cinnamon powder - 1/2 tsp
  20. mace powder - 1/2 tsp
  21. salt to taste
  22. For basting the chicken pieces: Extra virgin olive oil - 1 1/2 tbsp
  23. For Mango-garlic-paprika sauce:
  24. Extra Virgin olive oil - 20 ml
  25. Alphonso mango Puree - 150 ml
  26. garlic cloves - 2
  27. Paprika 1/4 tsp
  28. sugar - 1/4 tsp
  29. salt to taste


  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.

Reviews (3)  

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kausar Rafiq
kausar Rafiq   Jun-10-2016

Yasmin Bharmal
Yasmin Bharmal   Jun-10-2016

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

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