About this recipe: This is a traditional Mughlai dish from India. It gets its name from the succulence of the meat after prolonged marinating before barbecuing. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
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This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. - 15 Nov 2001 (Review from Allrecipes US | Canada)
This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum! - 14 Apr 2002 (Review from Allrecipes US | Canada)
I enjoyed preparing this cuisine and so excited on the result of its taste. It turned out to be exactly as expected! The menu is quite similar to the above image and tastes so delightful even to my friends. I also like “Blackberry Pork Tenderloin” and “Fried beef fillet with morel mushrooms and Venice balsam” that I've searched at www.gourmandia.net and www.allthemeat.com. You may also take a glance at those sites for more exciting recipes. Enjoy!! - 16 Jan 2012 (Review from Allrecipes India)