Murg Malai Kebabs

Ingredients:
500 gms - chicken, boneless ands cut into pieces
oil for basting

For the First Marinade:

1 tbsp - ginger paste
1 tbsp - garlic paste
2 tbsp - vinegar

For the Second Marinade:

125 gms - hung curd
50 gms - processed cheese, grated
1½ tsp - coriander powder
1½ tsp - chilli powder
1½ tsp - fennel seeds (saunf) powder
1½ tsp - cardamom powder
1½ tsp - cinnamon powder
1½ tsp - mace powder
1½ tsp - nutmeg powder
1 tbsp - fresh coriander leaves
60 ml - cream
1½ tsp - saffron (dissolved in 2 tbsp - warm water)
salt to taste

Method

1. Marinate the chicken in the first marinade ingredients.
2. Refrigerate for 2 hours, then remove from the fridge and drain.
3. Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
4. Again, refrigerate for 2 hours.
5. Now skewer the chicken pieces on a skewer and cook in a tandoor.
6. Baste with oil at regular intervals.