CHICKEN MALAI KEBAB

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-

1.  Marinate chicken with salt and lemon juice for 15 mins.
2. Add all the remaining ingredients and marinate chicken for half an hour.Add a little flour if the marinade looks too watery.
3. Skewer the chicken pieces on wooden skewers. (Soak the wooden skewers in water for an hour before using them.)
4. Grease  a grill pan with white oil and place the skewers on them. Cover with a shallow lid. Turn them over occasionally. 
5. When the meat is half done, sprinkle a few granules of sugar on the kababs for a brownish tinge.
6. 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.
7. Serve hot.

For the dip-

Mix all the ingredients together and serve with the kebabs.

CREAM CHICKEN

INGREDIENTS:

1. CHICKEN-500GMS
2. OIL-2TBSP
3. BLACK CARDAMOM- 1
4. RED CHILLI POWDER- 1TSP
5. CORIANDER POWDER(DHANIA)- 1/2 TSP
6. CUMIN POWDER(JEERA)- 1/2 TSP
7. GARAM MASALA POWDER- 1/2 TSP
8. MILK-100ML
9. FRESH CREAM-50ML
10. KASURI METHI- A PINCH
11. SALT- TO TASTE
12. SUGAR - 1TSP
13. TO BE GROUND TO A FINE PASTE:

• ONIONS-1,MEDIUM
• GARLIC-4-5 CLOVES
• GINGER- 1/2" PIECE
• TOMATO- 1,MEDIUM

PROCEDURE-

1.HEAT OIL,ADD BLACK CARDAMOM AND FRY FOR ABOUT HALF A MINUTE.

2.ADD THE GROUND PASTE AND FRY TILL THE OIL SEPARATES.

3.ADD THE CHICKEN PIECES,SALT,RED CHILLI POWDER AND COOK TILL THE MEAT CHANGES COLOUR.

4.ADD CUMIN POWDER AND CORIANDER POWDER AS WELL.ADD A TSP OF SUGAR IF DESIRED.

5.ADD ABOUT 1.5 CUPS OF HOT WATER AND COOK TILL THE MEAT IS TENDER.

6.TURN OFF THE GAS,ADD MILK AND CREAM. TURN ON THE GAS AND COOK ON SLOW FIRE FOR ABOUT 2-3 MINUTES. ADD KASURI METHI.