Ingredients

• 500 gms - chicken, boneless and cut into 1.5 x 1.5 pieces
• oil for basting
• For the First Marinade:
• 1 tbsp - ginger paste
• 1 tbsp - garlic paste
• 2 tbsp - vinegar
• For the Second Marinade:
• 125 gms - hung curd
• 50 gms - processed cheese, grated
• 1.5 tsp - coriander powder
• 1.5 tsp - chilli powder
• 1.5 tsp - fennel seeds (saunf) powder
• 1.5 tsp - cardamom powder
• 1.5 tsp - cinnamon powder
• 1.5 tsp - mace powder
• 1.5 tsp - nutmeg powder
• 1 tbsp - fresh coriander leaves
• 60 ml - cream
• 1.5 tsp - saffron (dissolved in 2 tbsp - warm water)
• salt to taste

How to Make Malai Kababs murg ke

• Marinate the chicken in the first marinade ingredients.
• Refrigerate for 2 hours, then remove from the fridge and drain.
• Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
• Again, refrigerate for 2 hours.
• Now skewer the chicken pieces on a skewer and cook in a tandoor.
• Baste with oil at regular intervals.