Murgh Makhmali Kababs(Spicy-Tangy Chicken Kababs)

This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. It makes a great party appetiser. Hope you like it!

• Ready In: 4 hrs 20 mins
• Serves: 3-4

Ingredients

• 4  chicken breasts (about 800 gms.)
• 4 -6  green chilies, stems removed and washed
• 1  inch ginger, peeled and washed
• 5 -6  cloves garlic, peeled and washed
• 2⁄3 cup plain yogurt, beaten
• 1⁄4 cup  grated processed cheese
• 1⁄4 cup  fresh cream
• 1⁄2 teaspoon ground nutmeg (You can use powdered cinnamon as a substitute)
• 2  teaspoons garam masala powder
• 1  tablespoon honey
• 1⁄2 tablespoon lemon juice
•  salt
• 1⁄4 cup butter

Directions

1. Clean, wash, debone and cut each chicken breast into two.
2. Grind green chillies, ginger and garlic into a smooth paste.
3. Rub it well onto chicken pieces.
4. Cover and keep aside for 15 minutes.
5. Hang yogurt in a muslin cloth for 30 minutes and drain away the whey.
6. Mix thickened yogurt, cheese, cream, nutmeg powder, honey, garam masala powder, lemon juice and salt to taste.
7. Whisk ingredients well and marinate the chicken pieces in this for 3 hours in the refrigerator.
8. Place chicken pieces, an inch apart, on a wire rack.
9. Cook chicken on the grill, top and bottom, for 20 minutes, brushing with butter every 5 minutes.
10. Serve hot with a chutney of your choice.
11. Enjoy!