Murg Malai Kebab

Ingredients

• 600 gm Chicken breast , cut into 1 inch cubes
• 1 tsp Salt
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 pinch Nutmeg powder
• ¼ tsp Black pepper powder
• Juice of 1 lemon
• 75 gm Hung yogurt
• 3 tbsp. Processed cheese, grated
• ½ tbsp. Cornflour
• 1 pinch Green cardamom powder
• 75 gm Fresh cream
• Oil for greasing

Method

• Place chicken pieces in a bowl. Add the salt, garlic paste, ginger paste, nutmeg powder, black pepper powder and lemon juice. Mix well and leave to marinate for 20 mins.
• After 20 minutes, add the hung yogurt and mix well. Keep aside for 10 mins.
• In a bowl, combine the cheese with cornflour and mash together and add to the marinated chicken. Mix well. 
• Add cardamom powder, fresh cream and mix gently. Set aside to  for ½ hour in the refrigerator.
• Preheat your Morphy Richards Oven, Toaster, Grill at 210° C on the Broil/Rotisserie setting. Place the baking tray on the lowest groove of your oven to collect the drippings.
• Assemble the kebab rod attachment as instructed in the user manual.
• When ready to grill, slide the chicken pieces onto the skewers, 3-4 pieces on each. Brush with oil and arrange the skewers on the kebab rod attachment.
• Now, carefully place the rotisserie rod into the hot oven in the prescribed grooves using the special rotisserie tongs.
• Grill for 20 mins or until done.
• Transfer the chicken onto serving dish. Serve hot with chutney.

Notes/Tips:

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