Chicken kebabs flavoured with cheese (Murg Afghani Kebab) recipe
ingredients
2 (750 g (25 oz) each) Chicken broiler, skinned, washed, cut into 12 pieces
Salt to taste
a pinch of White pepper (safed mirch) powder
2 1/2 tsp (5 g) Mace (javitri) powder
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1/4 cup (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
2 cups (400 g) 14 oz Yoghurt (dahi)
3/4 cup (90 g) 3 ozCheese, grated
3 tbsp (60 ml) 2 fl oz Cream
6 Green chillies, chopped
1 tsp (2 g) Green cardamom (choti elaichi)
Butter for basting
Salt to taste
a pinch of White pepper (safed mirch) powder
2 1/2 tsp (5 g) Mace (javitri) powder
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1/4 cup (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
2 cups (400 g) 14 oz Yoghurt (dahi)
3/4 cup (90 g) 3 ozCheese, grated
3 tbsp (60 ml) 2 fl oz Cream
6 Green chillies, chopped
1 tsp (2 g) Green cardamom (choti elaichi)
Butter for basting
method
1. Mix salt, white pepper, 1/2 tsp mace powder, ginger and garlic pastes with malt vinegar. Rub the mixture into the chicken and marinate for 1 hour.
2. Mix the remaining ingredients (except butter) together. Transfer the marinated chicken into this yoghurt mixture. Keep aside for 3 hours.
3. Preheat the oven to 180°C (350°F). Skewer the chicken pieces, 2 cm apart. Keep a tray underneath to collect the drippings. Roast in an oven / tandoor / grill for 10-12 minutes. Remove and hang the skewers to allow the excess marinade to drip off.
4. Baste with butter and roast for 3 more minutes.
5. Serve hot with lemon wedges and naan or roti.
2. Mix the remaining ingredients (except butter) together. Transfer the marinated chicken into this yoghurt mixture. Keep aside for 3 hours.
3. Preheat the oven to 180°C (350°F). Skewer the chicken pieces, 2 cm apart. Keep a tray underneath to collect the drippings. Roast in an oven / tandoor / grill for 10-12 minutes. Remove and hang the skewers to allow the excess marinade to drip off.
4. Baste with butter and roast for 3 more minutes.
5. Serve hot with lemon wedges and naan or roti.
serving amount
serves: 4
rate this recipe
7.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
