Murgh Afghani Kebab Recipe

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Murgh Afghani Kebab
Broiler Chicken – 1, cut into 6 to 8 pieces, without skin
White Pepper Powder – a small pinch
Mace Powder – 1 1/4 tsp
Ginger Garlic Paste – 2 tblsp
Vinegar – 1/8 cup
Yogurt – 1 cup
Cheese – 3 1/2 tblsp, grated
Cream – 1 1/2 tblsp
Green Chillies – 3, chopped
Green Cardamom – 1/2 tsp
Butter for basting
Salt as per taste

1. Combine pepper powder, 1/2 tsp mace powder, ginger garlic paste with vinegar.
2. Marinate the chicken in this mixture for 60 to 90 minutes.
3. Combine all the other ingredients, except butter, in a bowl.
4. Marinate the chicken in this for 4 hours.
5. Skewer the chicken pieces and place them in a preheated oven.
6. Cook for 10 minutes at 180C/350F.
7. Remove and hang the skewers to drain the excess marinade.
8. Baste with butter and cook for 2 to 3 minutes more.
9. Remove the chicken from the skewers.
10. Serve hot with roti and lemon wedges.

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