Murg Malai Kebab

• 4 skinless, boneless chicken breasts (halves)
• 1 medium garlic clove, minced
• 1 one-inch piece fresh ginger, peeled and minced
• 1 tablespoon malt vinegar
• 1/2 teaspoon kosher salt
• 23 cup Greek-style yogurt
• 13 cup paneer (Indian cream cheese) or fromage blanc
• 1 egg, beaten
• 2 tablespoons minced cilantro
• 1 tablespoon minced green chili
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground white pepper
• Juice of 1/2 lemon
• Chat masala sold in Indian stores or 1/2 teaspoon each coarse black pepper and sea salt

1. Slice each breast crosswise into 8 pieces.
2. Place in a bowl and massage with the garlic, ginger, vinegar and salt.
3. Set aside 20 minutes.
4. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper.
5. Add the chicken and mix well.
6. Cover and refrigerate 4 hours.
7. Lay 4 of the chicken slices side by side on a cutting board.
8. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center.
9. Slip a second skewer into the 4 slices parallel to the first.
10. Repeat with the rest of the chicken.
11. Heat an oven to 400 degrees.
12. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade.
13. Bake about 15 minutes, turning once, until cooked through.
14. Sprinkle with lemon juice and chat masala or salt and pepper.

skinless, garlic, ginger, malt vinegar, kosher salt, yogurt, paneer, egg, cilantro, green chili, ground cardamom, ground white pepper, lemon, masala

Taken from cooking.nytimes.com/recipes/1014103 (may not work)