I
How to make creamy chicken kabab
Ingredients
200 gm chicken
15 to 20 cashewnuts
1/3 cup grated processed cheese
1 tablespoon curd(yoghurt)
2 tablespoon fresh cream
1/4 teaspoon green cardamom powder
1/2 teaspoon lemon juice
1/4 teaspoon teaspoon green chili paste or white pepper powder
1/4 teaspoon ginger garlic paste
2 tablespoon cooking oil or olive oil
1/4 teaspoon salt or as per taste
1 tablespoon butter or oil for busting
Instructions
Cut the chicken pieces into bite size cubes and apply salt, green chili paste, ginger garlic paste and lemon juice.
Mix them nicely and keep marinated for 15 to 20 minutes.
Soak the cashewnuts for 10 minutes and after that drain and mix with the grated cheese. Grind them into a fine paste using small amount of water.
Take the paste in a mixing bowl. And add curd, green cardamom powder, salt , fresh cream and cooking oil. Give everything a good mix to make malai tikka paste.
Making Chicken malai tikka
Now mix the first marinated chicken pieces with this malai paste nicely so that all parts of them are well coated with the masala.
Keep them refrigerated for 3 to 4 hours to marinate and absorb all flavours.
Preheat an oven to 240°C and line a baking tray with aluminum foil.
After that thread the marinated chicken pieces in iron shewer or in wooden sticks ( pre soaked in water for 15 minutes) one by another.
Now place the shewer or wooden sticks over the baking tray and bake for 15 minutes or till the chicken become crisp golden.
While cooking brush some oil or butter after 7 to 8 minutes and rotate the Shewer to cook evenly from all sides.
Orginal recipe from https://www.hassanchef.com/2020/10/chicken-malai-tikka.html?m=1