Murg Malai Tikka

Chicken Leg, Boneless Pieces – 12

Garlic ginger Paste – 2 tbsp

White Pepper Powder – 2 tsp

Salt – to taste

Melted Butter for Basting

Clean the chicken leg boneless pieces and cut them into two. Rub with Ginger garlic paste,pepper and salt and keep aside for 20 minutes.

Marinade:

Egg – 1

Grated Cheddar Cheese – 2 tbsp

Chopped Green Chilli – 4

Chopped Coriander Leaves – 1 tbsp

Cream – 180ml

Mace powder – ¼ tsp

Nutmeg powder – ¼ tsp

Corn flour – ½ tbsp

Method:

Make the marinade by blending in all the marinade ingredients and apply on the chicken pieces, leave for 3-4 hours for soften and imbibe the flavours.

Then skewer the chicken pieces a bit apart and roast in a clay oven for 6-7 minutes and then rest the skewer on hanger for a few minutes for extra moisture to drip off.

Baste and roast the kebab again for 7-8 minutes and serve hot with salad and chutney.

You can BBQ or grill.