Zaitoon Murgh Ke Kuhsh Kebab
Nimish Bhatia from Uppercrust shares a recipe that you must try at your next party.
Cook Time: 60 minutes

Difficulty: Difficult
Serves: 4-5 people
Tagged in: Chicken, Cuisine, Entrées, Indian, Main Ingredient, Others, Recipes, Slow Cooking, Type of Dish
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4 chicken breasts (125 g each)
4 tsp lemon, lime juice
2 tsp zaatar
2 tsp garlic paste
4 tsp olive paste
4 tsp pine nuts paste
80 g curd (hung)
50 ml pure olive oil
4 basil sprigs
8 olives green
10 g pine nuts roasted
Onion rings, for garnish
5 g aniseed, saunf, fennel seeds powdered
5 g jeera powder (powdered cumin )
5 g cilantro, coriander chopped
salt to taste


  1. Clean the chicken breast and gently beat it with a steak hammer to evenly flatten it. Marinate the breast with lemon juice, salt & za’atar powder.
  2. Later make the second marination with hung curd, salt, za’atar powder, olive paste, pine nut paste, garlic paste, olive oil, lemon juice, fennel powder, cumin powder, chopped coriander stem & chopped olive. Keep it aside for 2 hours.
  3. On a flat grill, cook the chicken till it gets those gorgeous grill marks and well done. Take it off the heat and leave it to cool.
  4. In a pan, heat olive oil, thyme sprig, crushed garlic & heat the marination. This reduction marinade will be the relish for chicken.
  5. Delicately slice the chicken & arrange nicely on the bed of khubz (bread).
  6. Serve it alongside onion rings, a spoon of olive paste & sprinkle of roasted pine nuts. Just before serving, add the marinade. Serve chilled.