I had some friends over for lunch the other day..It was a mini barbecue since i had just one starter :) however, i didn't want to get the kebabs from outside. This one is from Sanjeev Kapoor's recipe book...and trust me..it turned out really well!!!
4 (approx 200 gms each) chicken breast fillets
4-6 green chillies
1 inch ginger
5-6 garlic cloves
2/3 cup yogurt (thick without water)
¼ cup grated cheese (cheddar) you can use cheese spread as well
¼ cup fresh cream
½ teaspoon nutmeg powder
2 teaspoons garam masala powder
1 tablespoon honey
½ tablespoon lemon juice
Salt to taste
¼ cup butter
1.) Cut each chicken breast fillets into vertically into half and then horizontally into bite sized pieces. You should get about 6-8 cubes from one fillet each of about 1.5 inches in size.
2.) Grind the green chillies, ginger and garlic into a smooth paste. Rub the past into the chicken, cover and set aside for 15 minutes.
3.) In a bowl, whisk the yogurt, cheese, cream, nutmeg powder, garam masala powder, honey, lemon juice and salt to taste. Put the chicken in this mixture and mix well. Cover with foil and refrigerate for 3 hours.
5.) Place the chicken pieces, an inch apart on a wire rack. Cook chicken in a Grill TOP and BOTTOM for 20 minutes, brushing with butter every 5 minutes. This helps the chicken to roast evenly and not lose its moisture.
6.) Serve hot with green chutney.
Note: If you don't have a microwave or an OTG, you can do this on a normal tawa. Just place the chicken pieces on a tawa and keep turning them using tongs.
Snap will be uploaded shortly!!!