Murgh Methi Malai Kebab.

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  First Marination Time- 35 minutes. Second Marination Time- Overnight in a refrigerator covered with cling wrap or minimum 03 Hours in a refrigerator covered with cling wrap. Oven Temperature: 425 F.

For the first marination:

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  Clean and wash chicken pieces thoroughly. With a kitchen napkin / paper kitchen towel, pat dry the pieces to remove excess of moisture in it.
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  In a glass bowl, combine the chicken pieces with ginger & garlic paste, green cardamom powder, salt, pepper and raw papaya paste. Mix well.
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  Cover with a cling wrap and refrigerate for 35 minutes.

For the second marination

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  Remove the marinated chicken pieces from the refrigerator and keep aside. Coarsely grind green chilies and fresh coriander leaves without water using a mortar and pestle.
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  To this ground mixture add grated cheddar cheese, corn flour, fresh cream, broiled kasoori methi, hung curd, nutmeg powder, mace powder and salt to taste.
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  Now add the marinated chicken pieces to the second marinate.
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  Keep it covered with a cling wrap refrigerated, overnight.

For preparing the Malai Kebab

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  Remove the bowl from the refrigerator and keep aside for 25 minutes. Preheat the oven to 425 F in a grill mode for 10 minutes.
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  On a baking sheet, place an aluminium foil sheet.
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  Take the skewer rods and insert the chicken pieces. Keep it on top rack of the oven for 10 minutes.
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  Drizzle the remaining marinade on them and drizzle little melted ghee / melted butter / Canola oil over the chicken pieces.
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  Once it is done, turn over the skewer rods and keep it for another 10 minutes.

For serving the kebabs

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  In a serving plate, serve the kebabs very hot sprinkled with lemon juice and chaat masala (optional) and accompanied with onion laccha salad and mint-coriander-yogurt chutney.