Border Ranger’s Kebabs
(Serves 8)

1 kg Chicken thighs, washed, remove excess fat, pat dried
1 Onion, large
6 Garlic cloves
3 tbsp Vegetable oil
1/2 cup Tomato paste
Salt and pepper (kali mirch)
to taste
1 tsp Red chilli powder
3 tbsp Butter
1/2 cup Chicken stock
1/2 Onion, thinly sliced
1/2 cup Green coriander (hara dhaniya), chopped
1/2 cup Mint (pudina), chopped
Method
* Grind the onion and garlic in a blender till puréed.
* Heat the oil in a pan; fry the onion-garlic purée till it begins to brown. Add the tomato paste, and cook for a minute. Remove from heat.
* Add the salt, pepper, and red chilli powder. Mix this paste with the chicken thighs. Keep covered in the fridge for 3-4 hours.
* Half an hour before serving, heat the butter in a large frying pan and add the marinated chicken.
* Cook on high heat for about 25-30 minutes or till the chicken is cooked.
* Keep adding a little stock at a time, when the mixture starts drying up.
* Remove from heat and stir in the sliced onion, green coriander and mint. Serve hot.