Chicken Afgani Tikka
- Boneless pieces (preferably breast) 08 pcs
- Heavy cream 100 ml
- Hung curd 100 ml
- ginger paste 15gm
- garlic paste 15gm
- green chilli 15 gm
- white pepper 10 gm
- red chilli powder 5 gm
- garam masala 10 gm
- chedder cheese 225gm
- cardamom powder 10 gm
- salt to taste
- black salt 5 gm
- Fresh cream 100 ml
- Fresh mint sprigs for garnish coriander powder 10 gm
- clarified butter 200ml
- Make a marinade with heavy cream, hung curd, paste of ginger+garlic+green chilli.Add garam masala ,red chilli powder,white pepper powder,cardamom powder(half now & later half before cooking),coriander powder.Put the chicken pieces in the marinade for atleast for 8 hrs or overnite for absorb the maximum flavour. Cook the chicken pieces on skewers in tandoor or on a barbeque at 220 degrees centigrade for 20 mins . Take care for the hot spots. Let the chicken pieces seal from outside ,then again add the marinade , seal once again for 10 mins & then baste with desi ghee after every 5 mins. serve hot with either mint chutney or tandoori kuchumber/salad
- Makes 8 pieces of kebab for 2 people
heavy cream, curd, garlic, green chilli, white pepper, red chilli, garam masala, chedder cheese, cardamom powder, salt, black salt, fresh cream, mint sprigs, butter
Taken from www.epicurious.com/recipes/member/views/chicken-afgani-tikka-50037207 (may not work)