Murgh Afghani Kebab Recipe

Ingredients:
Broiler Chicken - 2, without skin, cut into 12 pieces
Salt to taste
White Pepper Powder - a pinch
Mace Powder - 2 1/2 tsp
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Malt Vinegar - 1/4 cup
Yoghurt - 2 cups
Cheese - 100gms, grated
Cream - 3 tbsp
Green Chillies - 6, chopped
Green Cardamoms - 1 tsp
Butter for basting

Method:
1. Mix salt, white pepper, 1/2 tsp mace powder, ginger and garlic pastes with malt vinegar.
2. Rub this mixture into chicken and marinate for 1 hour.
3. Mix the remaining ingredients (except butter together).
4. Transfer the marinated chicken into this yoghurt mixture.
5. Keep aside for 3 hours.
6. Preheat the oven to 180 degree Celsius / 350 degree Celsius.
7. Skewer the chicken pieces, 2cm apart.
8. Keep a tray underneath to collect the drippings.
9. Roast in an oven/ tandoor/grill for 10-12 minutes.
10. Remove and hang the skewers to allow the excess marinade to drip off.
11. Baste with butter and roast for 3 more minutes.
12. Serve hot with lemon wedges and naan or roti.