MALAI CHICKEN KEBAB

Ingredients:

·         1 kg chicken (boneless) 

·         1 egg

·         10gm green coriander (finely chopped) 

·         100 ml oil 

·         ginger garlic paste 

·         10 gm corn flour 

·         10 gm green chili

·         120 ml fresh cream 

·         50 gm butter 

·         Salt to taste

METHOD:

• Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside.
• In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it.
• To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator.
• Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes.
• Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour.
• Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney,onion, lemon and Onion cubes.