Murg Masala Chicken Kebabs

Serves 4

1 kilo chicken thigh fillets cut in half
6- 8 skewers

500g ( drain yogurt overnight or for a couple of hours in a muslin cloth. This produces a thicker paste)

Marinade
350g drained yogurt
1 tsp pepper corns
1 tsp fenugeek
1 tsp coriander seeds
2 cardamom pods
2 cloves garlic
1/2 tsp nutmeg
2 tsp Kashmiri chilli power
1 lime juiced
1/4 tsp salt

 

Nuts & Bolts

1. Drain yogurt overnight or a couple hours to make a thicker paste.

2. In a small frying pan on medium heat add pepper corns, fenugreek, coriander seeds and cardamom pods. Toast for 2 minutes or until you can smell the aroma from the spices.

Place toasted spices in a grinder and grind into a powder. Add to drained yogurt.

3. To the yogurt mixture add garlic, ginger, nutmeg, Kashmiri chilli powder , salt and lime juice. Mix well.

4. Add chicken piece. Mix well making sure all the chicken has been coated with marinade. Cover bowl with cling wrap. Refrigerate for 2 or more hours.

5. Preheat oven to 220c.

6. Thread chicken onto skewers and place on a wire rack on top of drip tray. Place in oven and cook for 20 minutes or until chicken is cooked.

Use remaining yogurt to serve with kebabs.

Ready to serve.

Calories per serving : 440