Malai Kabab

S and K were supposed to come over for dinner today. And there I was running around like a headless chicken, because I didn’t know what I could cook that would suit both the desi and videsi palettes. Then, luckily, I remembered K telling me that her mom loves kababs.

So I decided to make Malai kababs, since they wouldn’t be too spicy and yet would be flavorful enough to tease the taste buds.

(To Appu: Babe, don’t even dream of dumping your favorite white pepper into this and crying foul later. Hmmph! :D )

You Will Need:
2lb boneless chicken - cut into small (1 inch) cubes
3tbsp freshly squeezed lime juice
½ cup yogurt
1/3 sour cream
3tbsp minced cilantro
2tbsp ginger garlic paste
1tbsp garam masala powder
1 ½ tsp chilly powder (or according to you taste)
1 1/2tsp salt
1tbsp oil

Method Of Preparation:
- Wash the chicken well and mix it with the lime juice

- Rub the lime juice into the chicken (err, with your hands) for a minute or two

- Meanwhile, in a separate dish, prepare the marinade by combining all the other ingredients (except the oil)

- Add the chicken to this marinade

- Mix well so that all the pieces are coated evenly

- Leave it in the refrigerator for at least 5 hours (or preferably overnight)

- Take the chicken out half an hour before you plan to cook

- Preheat the oven to 500 degree F

- Coat your baking tray with the oil

- Thread the chicken on wooden/metal skewers and place them on the tray

- Roast for 25 minutes

P.S. Make sure you turn the skewers every 5 minutes