Murgh malai Kabab

I have made this magnificent, creamy, melt-in-the -mouth Kabab from the breasts of the chicken. It combines the joys of traditional spices and herbs with mild cheddar cheese.

TIPS: While bar-be-cuing baste the Kababs at least three times. It is the application of clarified butter or extra virgin olive oil which seals in the juices and makes the kababs succulent.