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Nirvana's Malai Kebab 

click to enlarge PHOTO BY PATRICK MULHERN
  • Photo by Patrick Mulhern

America's favorite fowl is a versatile protein source that plays a leading role on dinner plates across the country every night. Often its preparation is quite simple and side dishes add the main interest. Not so with the healthy, flavorful version offered by Anjay Keswani, owner of Nirvana Indian Cuisine (4308 Magazine St., 894-9797; www.insidenirvana.com). The Malai kebab forms the foundation of flavors for the meal and the nutritious brown rice and/or vegetables you add to the plate provide a variety of colors and textures. The version shown here is served on a bed of cabbage, cucumbers, tomatoes and bell peppers with lemon wedges.

Nirvana's Malai Kebab

Serves 4

2 lbs. boneless skinless chicken breasts

1 pint low-fat yogurt

3 tbsp. cashews

8 oz. farmers cheese

1 tbsp. soybean oil

White pepper to taste

Salt to taste

  Cut the chicken breasts into 16 pieces. Set aside. Grind cashews into a paste and combine with farmers cheese. Mix in the yogurt and oil. Place chicken in the mixture and marinate in the refrigerator for four hours.

  Preheat oven to 350 degrees, and bake chicken in a baking pan until golden brown.

  Serve kebabs with your favorite vegetables and brown rice for a healthy and delicious meal.

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