Ingredients
Boneless pieces (preferably breast) 08 pcs
Heavy cream 100 ml
Hung curd 100 ml
ginger paste 15gm
garlic paste 15gm
green chilli 15 gm
white pepper 10 gm
red chilli powder 5 gm
garam masala 10 gm
chedder cheese 225gm
cardamom powder 10 gm
salt to taste
black salt 5 gm
Fresh cream 100 ml
Fresh mint sprigs for garnish coriander powder 10 gm
clarified butter 200ml
Preparation
Make a marinade with heavy cream, hung curd, paste of ginger+garlic+green chilli.Add garam masala ,red chilli powder,white pepper powder,cardamom powder(half now & later half before cooking),coriander powder.Put the chicken pieces in the marinade for atleast for 8 hrs or overnite for absorb the maximum flavour. Cook the chicken pieces on skewers in tandoor or on a barbeque at 220 degrees centigrade for 20 mins . Take care for the hot spots. Let the chicken pieces seal from outside ,then again add the marinade , seal once again for 10 mins & then baste with desi ghee after every 5 mins. serve hot with either mint chutney or tandoori kuchumber/salad
Makes 8 pieces of kebab for 2 people
