Kebab

SHANE-E-MURG

Cooking Times: 8-10 minutes

Serves : 1-2

INGREDIENTS

225-250 gm – Chicken breasts .

FIRST MERINATION

·         ½ tsp – Ginger garlic paste

·         To taste- salt

·         1/3 tsp – white pepper powder

·         STUFFING

·         2(slit) – Mang o slice

SECOND MERINATION

·         3 tsp – Processed Cheese (grated)

·         2 tsp – Egg White

·         ½ tsp –Ginger Garlic paste

·         4 tsp – Cream

·         ½ tsp – Green Chilli chopped

·         A pinch – Elaichi Powder

·         To taste – salt

METHOD

1.       Clean wash chicken breast sharp knife , slit it from the centre, wash, pat dry and keep aside.

FIRST MERINATION

2. n a bowl mix ginger garlic paste, salt,white powder and apply this to chicken breast , rub well and keep aside for atleastr 45 minutes.

STUFFING

3. Stuff each chicken breast with a mango slice and seal the breastwith the back of knife.

SECOND MERINATION

4. In a deep tray mash processed cheese and rub with the help of your palm.Add egg white, ginger garlic past. Mix it well then add cream, green chilli, elaischi powder, white pepper powder,  salt and mix well to smooth consistency .

5. Remove the extra moisture from chicken breast , put into marinade coat well and keep aside for atleast 1 hour.

COOKING

6. Take a skewer and skew marinated chicken breast and inch a part from the edge of the shoulder bone. Keep a tray underneath to collect drippings.

7. Roast in moderately hot tandoor for 6-8 minutes.

8. Remove and baste with clarified butter during cooking and further roast for 2-3 minutes or till tender.

9. Serve hot with choice of salad and chutney.