Murgh Aamras Kebab ( Mango)

For the first marination: Clean and wash chicken pieces thoroughly. With a kitchen napkin / paper kitchen towel, pat dry the pieces to remove excess of moisture in it.

In a glass bowl, combine the chicken pieces with ginger garlic paste, honey, saffron, salt and raw papaya paste. Mix well. Cover with a cling wrap and refrigerate for 20 minutes.

For the second marination: Remove the marinated chicken pieces from the refrigerator and keep aside. Coarsely grind fresh basil leaves without water using a mortar and pestle.

To this ground mixture add Alphonso mango puree, paprika, grated lemon zest, almond paste grated khoya, corn flour, fresh cream, hung curd, cinnamon powder, mace powder and salt to taste.

Now add the marinated chicken pieces to the second marinate. Keep it covered with a cling wrap, refrigerate overnight.

For preparing the Mango-Garlic and paprika sauce: Heat extra virgin olive oil in a nonstick sauce pan, add puree of Alphonso mangoes, cook for 3 minutes, add garlic cloves, paprika, sugar and salt. Let it cook for 5 minutes.

Once it incorporates the mild flavor of garlic, strain and use as an accompaniment.

For preparing the Kebabs: Remove the bowl from the refrigerator and keep aside for 25 minutes. Preheat the oven to 210 degree centigrade in a grill mode for 10 minutes. On a baking sheet, place an aluminium foil sheet.

Take the skewer rods and insert the chicken pieces. Keep it on the top rack of the oven for 10 minutes.

Drizzle the remaining marinade on them and drizzle little extra virgin olive oil over the chicken pieces. Once it is done, turn over the skewer rods and keep it for another 10 minutes.

For serving the kebabs: In a serving plate, serve the kebabs, hot accompanied with Mango-garlic-paprika sauce.