Murg Afghani Kebab
( Chicken Kebabs Flavored with Cheese )

Murg Afghani Kebab
(Chicken kebabs flavored with cheese)

Ingredients:
2 Chicken broiler, skinned, washed, cut into 12 pieces
Salt to taste
A pinch White pepper (safed mirch) powder
2 ½ tsp Mace (javitri) powder
2 tbsp Ginger (adrak) paste
2 tbsp Garlic (lasan) paste
¼ cup Malt vinegar (sirka)
2 cups Yoghurt (dahi)
¾ cup Cheese, grated
3 tbsp Cream
6 Green chilies, chopped
1 tsp Green cardamom (choti elaichi)
Butter for basting
 

1. Mix salt, white pepper, ½ 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.