Afgani Chicken Kebabs

Ingredients (Serves 3)

1. Boneless chicken breast 400 500 gm, cut into 1 inch cubes

2. Ginger-garlic paste 1.5 tbsp

Garam masala powder 1 tsp

Pepper powder 1/4 tsp

Salt To taste

3. Thick yoghurt 4 5 tbsp

Fresh cream / heavy cream 3 4 tbsp

Green chilly paste 3/4 1 tsp or paste of 4 5 small green chilies

Lemon juice 2.5 tsp

Kasoori methi 1/4 tsp, crushed with fingers

Cumin powder 1/2 tsp

Cardamom powder 1 pinch (optional)

Corn starch / corn flour / besan 1 tbsp

Cashew paste 1 tbsp (Soak 6 8 cashews in hot water for 1 hr. Grind to a fine paste adding little water)

4. Vegetable oil 1.5 tbsp

5. Ghee /melted butter To baste

6. Wooden/metal skewers 3 5

Method

1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Set aside for 30 minutes. Add ingredients numbered 3 and a pinch of salt. Mix well. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 45 minutes before baking/grilling. Add 1.5 tbsp oil and mix well before grilling/ baking.

2. Soak the wooden skewers for at least 30 minutes. Arrange the chicken pieces on the skewers.

3. Preheat the grill and grill the chicken pieces for about 10 15 minutes, turning occasionally OR Preheat oven at 450 F. Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 12 minutes. Baste with ghee. Bake for another 8 10 minutes. Turn the oven to broil mode. Broil for 2 3 minutes. Take them out of the oven. They would be charred outside and juicy and soft on the inside. Serve with chutney, naan, Afgan Pulao, salad etc.