Murgh Malai

Course : Curry
Serves: 4
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500 gram boneless chicken
40 grams ginger-garlic paste
20 milliliters malt vinegar
40 grams salt
150 gram cheese
3 large eggs
40 grams cornstarch
40 grams hung curd
20 grams green chiles -- chopped fine
15 grams coriander leaves -- chopped fine
4 tablespoons fresh cream -- (60 ml)

Preparation / Directions:

MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornstarch and hung curd well and add to the marinated chicken. Add chopped green chiles and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken pieces and cook in a hot tandoor or over the charcoal grill until done. Serve with mint chutney.

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