MURG MALAI KEBAB
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough to give pause to all those, including me, who consider chicken breast a boring blank slate. The restaurant does not serve the chicken on skewers, as one might expect for a kebab. But I found that using them greatly simplified turning the chicken while it cooked.
Provided by Florence Fabricant
Categories appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice each breast crosswise into 8 pieces. Place in a bowl and massage with the garlic, ginger, vinegar and salt. Set aside 20 minutes. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper. Add the chicken and mix well. Cover and refrigerate 4 hours.
- Lay 4 of the chicken slices side by side on a cutting board. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center. Slip a second skewer into the 4 slices parallel to the first. Repeat with the rest of the chicken.
- Heat an oven to 400 degrees. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade. Bake about 15 minutes, turning once, until cooked through. Sprinkle with lemon juice and chat masala or salt and pepper.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 292 milligrams, Sugar 3 grams, TransFat 0 grams
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