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!"
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Ready In:
4hrs 20mins




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

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