Afghani Chicken Kebabs Recipe

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Ingredients:
Chicken Broilers – 2
Salt to Taste
White Pepper Powder – 2 tsp
Ginger Paste – 5 tsp
Garlic Paste – 5 tsp
Mace Powder – 3/4 tsp, mixed with Malt Vinegar (1/3 cup)
Yoghurt – 2 cups, hung
Cheese – 1/2 cup, grated
Cream – 4 tbsp
Green Chillies – 6, chopped
Mace Powder – 1/3 tsp
Green Cardamom Powder – 1/3 tsp
Butter for basting – 3 1/2 tbsp

Method:
1. Clean, skin and cut each chicken into 12 pieces.
2. In a large bowl, mix salt, white pepper and ginger and garlic pastes with the malt vinegar-cum-mace powder mixture.
3. Rub the chicken pieces with this mixture.
4. Marinate for 1 hour.
5. In another bowl, mix the yoghurt and grated cheese.
6. Add the cream, chopped green chillies, mace powder and cardamom powder.
7. Mix thoroughly and transfer the marinated chicken into the yoghurt mixture.
8. Keep aside for 3 hours.
9. Preheat the oven to 175C/350F.
10. Skewer the chicken pieces 2cm apart.
11. Keep a tray underneath to collect the excess drippings.
12. Roast in a moderately hot oven or tandoor for 10 to 12 minutes.
13. Remove and hang the skewers to allow the excess liquid to drip off.
14. Baste the chicken with butter and roast for another 3 minutes.
15. Serve the kebabs garnished with lettuce and lemon wedges.

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