Afghani Chicken Kebab

Afghani Chicken Kebab

 

Chicken Thighs - 2
salt to taste
white pepper powder - 1/2 tsp
ginger paste - 1 tsp
garlic paste - 1 tsp
mace powder. - a pinch mixed with malt vinegar - 2 tbsp
some more mace powder.- just about a pinch
yoghurt - 4 tbsps
cheese grated - 1 tbsp
single cream - 1 tbsp
green chillies, chopped . - 2 nos
green cardamom powder. -  a pinch
butter for basting - 1 tsp
 
1. Cut each thigh into 3 pieces.
 
2. In a large bowl, mix salt, white pepper and ginger paste , garlic paste with the malt vinegar cum mace mixture. Rub the chicken with this mixture and marinate for about 1 hour.
 
2. In another bowl, mix the yoghurt and grated cheese . Add the cream,  green chillies, mace and cardamom pwd. Mix thoroughly.
 
4. transfer the marinated chicken into the yoghurt mixture . Keep aside for as long as u can.  - 3 hours )
 
5. Preheat the oven to 175 deg C . Place the chix. pieces 2 cm apart .
 
6. Roast in a moderately hot oven till chix is done.
 
7. Baste the chicken and roast for some more time. 
 
All the yoghurt and cream and cheese etc are used for only marination , hence u dont have to count the entire points for those. At least I didnt. And I had grilled the chicken , so didnt need all that liquid for roasting too.
 
Variations. - U can grill it too. . Just keep turning it so that it gets done evenly.
Will be wonderful on Bar BQue too.
Serve on a bed of lettuce and with lemon wedges. Eat with chappatis , naan, or flavoured rice.
 
Top Tip - Keep the fork and knife aside ! Pick with fingers and BITE ! Yummy !
Try and avoid chix breasts. They are not juicy and tend to be very dry. Hence always use bony pieces for Indian cooking .