Mildly spicy, soft and succulent, this is an easy chicken kebab recipe. I made 12 pieces amongst 4 people and got bummed for not making enough!
For 12 leg pieces here’s what i used to rub 12 skinned chicken drumsticks – Salt, 1 teaspoon white pepper powder, 2 teaspoons crushed ginger, 2 teaspoons garlic crushed, 1/2 teaspoon nutmeg powder mixed in 3 tablespoons of white vinegar.
Separately take 1 cup hung yogurt (put the yogurt in a fine muslin cloth and hang for a while so the water drips out and creamy yogurt remains in the muslin) with 1/3 cup of freshly shredded buffalo mozzarella, 2 tablespoons of fresh cream, 1 large green chilly finely chopped and a pinch of green cardamom powder and a pinch of nutmeg powder.
Here’s what you do- First of all put the curd to hang, wash and dry the chicken.
In a large bowl, mix salt, white pepper, ginger -garlic pastes, and nutmeg vinegar mixture.
Transfer the marinated chicken in this yogurt mixture and keep aside for 2-3 hours. Preheat the oven to 175 c and bake, once cooked roast on high till the skin is nicely browned. Serve with some plain biryani rice and green salad!