Murgh Makhmali Kababsspicy Tangy Chicken Kababs Recipes

MURG MALAI KEBAB

Steps:

• Slice each breast crosswise into 8 pieces. Place in a bowl and massage with the garlic, ginger, vinegar and salt. Set aside 20 minutes. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper. Add the chicken and mix well. Cover and refrigerate 4 hours.
• Lay 4 of the chicken slices side by side on a cutting board. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center. Slip a second skewer into the 4 slices parallel to the first. Repeat with the rest of the chicken.
• Heat an oven to 400 degrees. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade. Bake about 15 minutes, turning once, until cooked through. Sprinkle with lemon juice and chat masala or salt and pepper.

MURGH MAKHMALI KABABS(SPICY-TANGY CHICKEN KABABS)

Steps:

• Clean, wash, debone and cut each chicken breast into two.
• Grind green chillies, ginger and garlic into a smooth paste.
• Rub it well onto chicken pieces.
• Cover and keep aside for 15 minutes.
• Hang yogurt in a muslin cloth for 30 minutes and drain away the whey.
• Mix thickened yogurt, cheese, cream, nutmeg powder, honey, garam masala powder, lemon juice and salt to taste.
• Whisk ingredients well and marinate the chicken pieces in this for 3 hours in the refrigerator.
• Place chicken pieces, an inch apart, on a wire rack.
• Cook chicken on the grill, top and bottom, for 20 minutes, brushing with butter every 5 minutes.
• Serve hot with a chutney of your choice.
• Enjoy!