Pista Kaju Murg Kabab/ kebab with Cheesy Dip

Ingredients

• 750 gm Boneless bite size chicken
• 1-2 tbsp Ginger garlic paste
• 1 medium sized onion paste
• 75 gm pistachio and cashew paste
• 1 tsp Garam masala powder
• 1-2 tbsp Lemon juice
• 1 tbsp Rose water
• 1 tbsp Kewra water
• to taste Salt
• as needed Green edible color (optional)
• 3 Skewers (big size)
• 1/2 cup bell peppers
• 1 Onion
• 1 Tomato (optional)
• as needed Olive oil
• 5-6 Garlic cloves
• 100 gm Cream cheese(room temperature)
• 50 gm Fresh cream (room temperature)
• 1/4 tsp Crushed Black pepper
• 3 tsp Lemon juice
• to taste Salt
• 4 Onion slices
• 3 Tomato slices
• 3 Lemon slices
• 3 Cucumber slices
• 1 tsp Seasoning of your choice

Steps

1. In a bowl add the chicken and all the ingredients and mix well and let it marinate for at least an hour or two. Preferably keep it in the fridge if its summer. After that put it in a kadai add enough water to boil and cook the chicken for half an hour.
2. In the meantime, soak the bamboo skewer in water if you are using one. Once the meat is cooked, let it cool so that you can handle.then put the chicken pieces, bellpeppers and onion in an alternate manner on the skewers, bast it with olive oil with a brush and grill it on an open gas flame for few minutes turning it so that it gets charred and gets the aroma of grilled kebab (as you get when you directly grill the marinated chicken on a charcoal grill). Enjoy with cheesy dip and salad !
3. For Cheesey dip: In a mixer jar first make a paste of the garlic, then add the cream cheese, fresh cream, lemon, pepper and blend, taste salt, if required add and blend again.your cheesy dip is ready to relish. Bon Appetite!