Pudina Murg Kabob - Mint Chicken Kabobs

Ingredients:

1.5 chicken breast, cut into kabob size pieces
1/4 to 1/2 cup yogurt
1/4 tsp cardammom powder
Pinch of cinnamon powder
1/2 tsp turmeric powder
3/4 tsp red chilli powder (this is on the spicy side!)
1/2 tsp cumin powder
1/2 tsp mint powder
1/2 tsp fennel powder
1/2 tsp each of garlic and ginger paste
Meat tenderizer
Salt
Skewers

Hang the yogurt in a muslin cloth for few hours to remove all water from it.  Set aside in a bowl. Now combine the yogurt and all the remainder ingredients in a bowl. Beat well. Add the washed and patted dry chicken pieces to the mixture.  Coat really well.  Add some salt and meat tenderizer and mix well.  Let sit in a fridge for atleast 4 to 6 hours or overnight.

Pre heat the grill or oven to 400F. If using bamboo skewers, soak the skewers in water for a while. Thread the chicken through the skewers and grill them for 5 to 8 minutes. Alternatively you can check for doneness when the meat on the inside is white or if using a meat thermometer if the internal temperature reaches 165F. Wrap the chicken kabobs in a foil right away and let sit for a few minutes before serving.

Note: Meat tenderizers are very salty so use salt sparingly.