Monday, June 18, 2007

Chicken kabab

Chicken breasts 4 (800 grams)
Green chillies 4-6
Ginger 1 inch piece
Garlic 5-6 cloves
Yogurt 2/3 cup
Processed cheese, grated ¼ cup
Fresh cream ¼ cup
Nutmeg powder ½ teaspoon
Garam masala powder 2 teaspoons
Honey 1 tablespoon
Lemon juice ½ tablespoon
Salt to taste
Butter ¼ cup


Clean, skin, de-bone and cut each breast into two. Grind green chillies, ginger and garlic into a smooth paste. Rub it well onto chicken pieces. Cover and keep aside for fifteen minutes.Hang yogurt in a muslin cloth for half an hour and drain away the whey. Mix thickened yogurt, cheese, cream, nutmeg powder, garam masala powder, honey, lemon juice and salt to taste. Whisk the ingredients well and marinate the chicken pieces in this for three hours in a refrigerator.Place chicken pieces, an inch apart, on wire rack.Cook chicken in Grill TOP and BOTTOM for twenty minutes, brushing with butter every five minutes. Serve hot with chutney of your choice.

Tip: Use chicken supreme if possible for they make the kebabs succulent and tender.