This traditional Mughlai kebab gets its name from the succulence of the meat after prolonged marinating. Use bbq or tandoor. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
We made this yum recipe last weekend at our monsoon get together. - 14 Jul 2010
This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. - 15 Nov 2001 (Review from Allrecipes US | Canada)
This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum! - 14 Apr 2002 (Review from Allrecipes US | Canada)