Tandoori Malai Kebab

Ingredients

• Chicken breast (1 pound, cut into bite-sized pieces)
• Hung curd (Greek yogurt) (1 cup)
• Fresh cream (1/2 cup)
• Ginger, grated (1 tablespoon)
• Lemon juice (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Kasuri methi (dried fenugreek leaves) (1 teaspoon, crushed)
• Salt (to taste)
• Oil (for brushing)
• Fresh coriander leaves (for garnish)
• Onion, sliced (for serving)
• Lemon wedges (for serving)
• Skewers (as needed)

Instructions

1. In a large mixing bowl, create a rich marinade by combining the hung curd, fresh cream, grated ginger, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, kasuri methi, and salt. Mix well until smooth.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to enhance the flavor.
3. Preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
4. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
5. Brush a baking sheet with oil and place the kebab skewers on it. Alternatively, grill the kebabs on a preheated grill or in a traditional tandoor for an authentic smoky flavor.
6. Bake the kebabs in the preheated oven for 12-15 minutes, or until the chicken is cooked through and slightly charred at the edges. Turn the skewers halfway through the cooking time for even grilling.
7. Once cooked, remove the kebabs from the oven and let them rest for a few minutes to allow the juices to redistribute, ensuring moist and tender kebabs.
8. Serve the Tandoori Malai Kebabs hot, garnished with fresh coriander leaves. Accompany with sliced onions and lemon wedges for a refreshing contrast.