Chicken Malai Kabab (Boneless)

Preparation time: 15 - 20 minutes
Cooking time: 25 minutes
Pieces- 14

INGREDIENTS:

1. Boneless chicken cut into small pieces- 14
2. Sour Cream- 1 cup
3. Ginger paste- 1 tsp
4. Garlic paste- 1 tsp
5. Nutmeg powder- a pinch
6. Green cardamom powder- 1 tsp
7. Black pepper powder- 1/2 tsp
8. Lemon juice- 2 tbsp
9. Salt to taste
10. Cream cheese- 1 cup
11. Mozarella cheese grated- 2 tbsp
12. Corn flour- 1 tbsp
13. Oil to cook

HOW TO PROCEED:

• Pre-heat the oven @ 180 degree celsius
• Place chicken pieces in a bowl. Add ginger paste, garlic paste, nutmeg powder, cardamom powder, black pepper, salt and lemon juice. Mix it well and keep aside for 20 minutes.
• Mash the cream cheese and mozarella cheese, add corn flour and mix well. Now add the chicken and mix it well. Add sour cream and mix lightly.Now keep this to marinate for 1 hour.
• String the chicken pieces onto skewers and place them on baking tray lined with aluminium foil. Drizzle the remaining marinade on them and drizzle little oil over the chicken. Now place the tray in the pre-heated oven for about 20 minutes or till evenly golden. 
• Transfer the chicken on to the serving plate and serve with coriander chutney.

Stuffed Chicken Pockets

Preparation time: 15 min

Stuffed chicken pockets

Total time: 1 hour
Pieces- 10

Ingredients-

• 300 gm boneless chicken breast
• 1 tsp olive oil
• 1 packet fresh spinach leaves
• 4 cloves finely chopped garlic
• 1/2 tsp ground black pepper
• 1/2 cup grated paneer
• salt to taste

For marination-

• 2 tbsp curd
• 1tsp salt

Method-

1. Pre-heat the oven at 240 degree celsius.
2. Marinate the chicken breast for 20 min by adding curd and salt. Keep it aside.
3. Boil the spinach leaves for 2 min in boiling water, drain and keep spinach aside.
4. Take a non-stick pan, put olive oil, garlic and spinach. Saute it and set aside.
5. Now add paneer in spinach and garlic mix, add salt and black pepper.
6. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly.
7. Take a baking dish, cover it with aluminium foil and arrange these chicken pockets.
8. Bake for 35 min in pre-heated oven at 240 degree celsius.

Note- Keep the oven temp maximum. This will keep your chicken juicy.