Murg Anari Kabab
|Pomegranate juice||1⁄2 Cup (8 tbs)|
|Chili sauce||1 Tablespoon|
|Grated lime rind||1 Teaspoon|
|Lime juice||1 Tablespoon|
|Molasses/Brown sugar / honey||1 Tablespoon|
|Corn flour||1 Teaspoon|
1 Make a few slits on the chicken pieces. Combine the rest of the ingredients except cornflour. Marinate the chicken in it for at least 4 hours, preferably longer.
2 Drain the chicken one hour before cooking. Put in a little oil and grill or cook in a tandoor, basting with the marinade, till tender.
3 Combine a fresh amount of the marinating ingredients. Blend the cornflour with it and heat until the sauce boils and thickens.
4 Serve with the anari kababs.