Murgh malai Kabab

Murg Malai Kabab
Amount		Food Items
1000	g	Chicken, Boneless
100	g	Ginger garlic paste
20	g	Malt Vinegar
20	g	Salt
150	g	Processed Cheese
5	g	Corn Flour
60	g	Egg
40	g	Chopped Corriander stems
100	g	Chopped Green Chilli
50	g	Melted Butter
80	g	Lemon
200	g	Cream
5	g	Kabab Masala
Method
Marinate the chicken with salt, ginger garlic paste and malt vinegar for 1/2 an hour.
Cream the cheese and add the corn flour, egg, chillies and corriander stems.
Add the chicken and mix in the cream.
Skewer onto a seekh and cook in a medium hot tandoor.
Remove and from the tandoor and sprinkle with kebab masala, melted butter
and lemon juice.
Place onto a garnihsed platter