Lassooni Kabab

Ingredients

• Oven temp: 450 F-220 C
• 500 g boneless chicken breasts
• 2 tsp garlic paste
• ¾ cup hung yogurt
• 1/4 cup chopped hara lassan (green garlic)
• 1 tbsp salt
• 1/4 tsp kali mirch (powdered black pepper)
• ¼ cup malai (clotted cream)
• Melted ghee to brush the kababs
• Lemon wedges and onion rings for garnish.

Preparation

• Beat the chicken pieces as flat as possible, and marinate in the garlic paste, yogurt, green garlic, salt, black pepper and the cream for 2-3 hours.

• Skewer the pieces on to a skewer and grill or bake in a pre-heated oven over a drip-tray for 10 minutes. Brush with the melted ghee and bake a further 5-10 minutes, till tender.

• Serve hot garnished with lemon wedges and onion rings.