Last year, I had an American couple come over for Christmas dinner. As they were very sensitive to spices, I had to be careful about choosing milder recipes. I used a recipe for chicken malai kabab and omitted the green chillies. They turned out to be a hit, and my guests even took the leftovers home. This was one of the sides to the main course - rack of lamb.
This year, I made this again with the green chillies on the day after Christmas, as it was just the two of us. Looks like this is going to be a regular recipe for the holidays.
Ingredients:Four pieces chicken breast
Ginger chopped - 1 tsp.
Garlic chopped - 1 tsp.
Malt vinegar - 1 tbsp.
Salt to taste
Yogurt - 1/2 cup
Cream cheese - 1/2 cup
Heavy cream - 1tbsp.
Egg - 1 no.
Coriander sticks - 2 tbsp., chopped
Green chillies - 1 tbsp., chopped
Green cardomom powder - 1/2 tsp.
White pepper powder - 1/2 tsp.
Cheddar cheese grated - 2 tbsp.
Chat masala - 1 tsp.
Lemon juice - 1 tbsp.
Olive oil for basting
Method:Cut chicken breast in thin slices 2”x 2”x1/2
Marinate chicken breast in salt, ginger, garlic and malt vinegar. (If you don't have malt vinegar, that's ok - use a little lemon juice)
Refrigerate for 20 minutes.
In a bowl add yogurt, cream cheese, and egg. Mix gently and add coriander, green chilies, cardamom powder and white pepper. Place marination to the side.
Remove the chicken and mix gently with the saved marination and add the cheddar cheese. Place in refrigerator for at least 4 hours or leave it overnight.
Place chicken on a tray in the oven for 350 degrees for 15 minutes and turn over while cooking.
Remove and place on a plate. Sprinkle with chat masala and lemon juice.
Serve with favorite greens and mint chutney.
Note: You can also grill them. Skewer the chicken and grill for 6 minutes. Baste with olive oil and cook until the chicken is crispy.
You can also serve this with jeera rice. I also like to wrap this up in a pita with some chopped cucumber, parsley, hummus and mint chutney.