Hasnoo Kabab

Ingredients

• • Chicken tikka (boneless) - 500 grams

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Ingredients For 1st Marination

• • Garlic paste - ½ teaspoon
• • Ginger paste - ½ teaspoon
• • Haldis/Turmeric powder - ½ teaspoon
• • Vinegar - 2 tablespoons
• • Salt - as required

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Ingredients For 2nd Marination

• • Sarsons/Mustard oil - 2 tablespoons
• • Butter (melted) - 1 tablespoon
• • Shahi jeera/Black cumin seeds - 1 teaspoon
• • Garlic (chopped) - 1 teaspoon
• • Besan/Gram flour - 1 tablespoon

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Ingredients For 3rd Marination

• • Dahi/Yogurt (prepare: hung in muslin cloth for 1 hour) - ½ cup
• • Cheese (grated) - 2 tablespoons
• • Malai/Thick cream - ¼ cup
• • Ginger paste - 1 teaspoon
• • Garlic paste - 1 teaspoon
• • Butter (melted, for basting) - as required

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Method

• 1. Wash and pat dry the chicken tikka pieces thoroughly.
• 2. Mix together all ingredients for 1st marination, rub all over chicken pieces. Put aside for 1 hour.
• 3. Mix together all ingredients for 2nd marination and apply over pieces. Put aside again for 1 hour.
• 4. Lastly combine ingredients for 3rd marination and leave pieces marinated for another hour.
• 5. Cook either in a tandoor or over a charcoal grill or on a wire rack under a griller.
• 6. Skewer the kababs for cooking in a tandoor or over a charcoal grill.
• 7. Baste frequently with butter and cook until golden and tender (about 10 minutes).
• 8. Serve hot with pudina chutney.