Malai Kebab Naan Roll - SK Khazana

Ingredients list for Malai Kebab Naan Roll - SK Khazana

• 300 grams Chicken legs boneless, cut into cubes
• 1 1/2 tablespoons Malai
• 1/4 cup Fresh cream
• 4 Naan
• 1/4 cup Yogurt
• 1/2 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilli paste
• Nutmeg powder large pinch
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 1/4 teaspoon Green cardamom powder
• Chaat masala 1/4 tespoon + for sprinkling
• 1/2 Lemon
• 1 1/2 tablespoons Cornflour/ corn starch
• as required Butter
• as required Green chutney
• as required Pickled onion rings
• to serve Lemon wedges
• to serve Fresh mint sprigs

Method

1. Preheat the oven at 200˚C. Grease a baking tray with butter.
2. Take chicken in a bowl, add yogurt, ginger-garlic paste, green chilli paste, nutmeg powder, garam masala powder, salt, green cardamom powder and chaat masala. Squeeze the juice of ½ lemon and add cornflour , fresh cream and malai, and mix well. Set aside to marinate for 1-2 hours.
3. Thread the chicken pieces onto skewers and place them on the greased baking tray and drizzle the leftover marinade over them. Drizzle 3 tsps butter on top, keep the tray in the preheated oven and bake for 10-15 minutes.
4. To make each roll, apply green chutney on each naan, place a few pickled onion rings on them, push the chicken cubes out of the skewer and place it on top, sprinkle chaat masala on top. Fold the sides and roll it rightly.
5. Heat 2 tsps butter in a non-stick grill pan and let it melt. Place the naan rolls in it and grill for 1 minute on each side.
6. Place the rolls on a serving platter, garnish with mint sprigs and serve hot with pickled onions and lemon wedges.