MURGH MALAI KEBAB




This kebab goes very well with Dal Tadka and some naans! I just posted the recipe for a super easy Dal Tadka last week. Its got 3 different types of lentils and it takes about 15 minutes to make it. Its my absolute favourite when Im out for ideas or if I'm too lazy to make anything..................so healthy and nutritious.

This Malai Kebab is our new favourite..............eaten with this Mint and Coriander Chutney. Its such a lovely combination. The charred bits at the top make it perfect..................Don't cook it for too long or else the chicken will be too dry. Chicken usually cooks very fast. If unsure just take one piece and cut it in the middle to check if the insides have been cooked through.

Yous family will love it, My children love it too! Its got cheese and yoghurt and is quite creamy. At the end of the meal....................happy family happy tummies!



INGREDIENTS:
Boneless chicken - 500 grams cut into bite sized pieces
Almonds - 8
Cashewnuts - 6
Green chilies -3 (add more to make it more spicy)
Fresh coriander and mint leaves - 2 tbsps .
Thick yoghurt - 2 tbsps
Cooking cream - 1 tbsp
Ginger garlic paste - 1 tsp
Lime juice - 1 tsp
Grated cheddar cheese - 2 tbsps
Salt to taste ( just a bit coz the cheese is also salty)
Butter for greasing

PROCESS:
  • Soak the cashewnuts and almonds in boiling water for a few minutes. Then, remove the skin off the almonds.
  • In the small jar of your blender, dump in the almonds, cashewnuts, green chilies, coriander,yoghurt, cooking cream, ginger garlic paste, lime juice and salt. Whiz till smooth.  Just add and mix in the cheese.
  • Marinate the chicken with this for about 6 hours or  more.
  • Preheat the oven.
  • Arrange the chicken pieces on the skewers and cook them on the wire rack in the middle of the oven at 200 degrees for about 8 minutes on each side ( remember to place a baking tray lined with baking paper and place it in the bottom rack to collect all the drippings from the chicken. or else it will mess up the oven)
  • Then turn up the oven temperature to the highest and move the chicken to the top most rack and broil them further till the tops of the chicken becomes slightly charred. Remember to turn over so it gets charred on the other side too!!
  • Brush with butter when it comes out of the oven.
notes:
  • Use a small strainer to get thick yoghurt. place the yoghurt on the top and all the water will collect at the bottom. 
  • if you are using bamboo skewers, remember to soak them in water for a minimum of 30 minutes or better if you can soak them overnight. this will prevent them from burning in the oven.
  • Don't overcook you're chicken, it will become a bit dry. Cook them properly and the chicken will be soft, moist and delicious. Remember, chicken cooks fast.


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