INGREDIENTS:For the kebabs-
- Chicken(boneless,cut into bite-sized pieces)- 500gms
- Hung yoghurt- 250gms
- Fresh cream- 4tbsp
- Ginger paste- 1tsp
- Garlic paste- 2tsp
- Cheese cube- 1
- Salt- to taste
- Sugar- a frw granules
- White pepper- 1tsp
- Garam masala powder- 1/4 tsp
- Lemon juice- 2tsp
- Flour- as required
For the dip-
- Plain mayonnaise- 4tbsp
- Mustard sauce- 1tbsp
- Tomato ketchup- 1tbsp
PROCEDURE
For the kebabs-
- Marinate chicken with salt and lemon juice for 15 mins.
- Add all the remaining ingredients and marinate chicken for half an hour.Add a little flour if the marinade looks too watery.
- Skewer the chicken pieces on wooden skewers. (Soak the wooden skewers in water for an hour before using them.)
- Grease a grill pan with white oil and place the skewers on them. Cover with a shallow lid. Turn them over occasionally.
- When the meat is half done, sprinkle a few granules of sugar on the kababs for a brownish tinge.
- For an authentic smoky flavour, remove the kebabs from the grill pan and cook them in direct flame on each side for about 20-25secs.
- Serve hot.
For the dip-
Mix all the ingredients together and serve with the kebabs.
