1 kg (2.2 lb) Chicken breasts, deboned, skinned, cut into strips (2 inch x 1 inch)
For the marinade:
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
1 Onion, medium-sized, finely chopped
2 tsp (12 g) Ginger (adrak), finely chopped
1 tbsp (12 g) Garlic (lasan), finely chopped
2 tbsp (9 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tbsp Fennel (saunfj seeds
8 Black cardamom (badi elaichi), ground
1 tsp (2 g) Cinnamon (dalchini), ground
8 Cloves (laung)
20 Black peppercorns (sabut kali mirch)
1 tsp Red pepper 7 dry red chillies (sookhi lal mirch), whole
Salt to taste 1 tbsp (15 ml) Tomato puree
1 Onion, medium-sized, finely chopped
2 tsp (12 g) Ginger (adrak), finely chopped
1 tbsp (12 g) Garlic (lasan), finely chopped
2 tbsp (9 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tbsp Fennel (saunfj seeds
8 Black cardamom (badi elaichi), ground
1 tsp (2 g) Cinnamon (dalchini), ground
8 Cloves (laung)
20 Black peppercorns (sabut kali mirch)
1 tsp Red pepper 7 dry red chillies (sookhi lal mirch), whole
Salt to taste 1 tbsp (15 ml) Tomato puree
method
1. Blend the marinade ingredients into a smooth paste.
2. Place the chicken strips on a flat dish. Rub the marinade over them. Cover and refrigerate for 4 - 5 hours.
3. Grill the chicken strips in a tandoor for 8 - 10 minutes, basting twice, till lightly browned or preheat oven to 137°C / 275°F. Line a bahing tray with aluminium foil; spread the chicken strips on the tray. Grill for 10 minutes, turn pieces over, grill for another 10 minutes until chicken is browned in spots. Grill in two batches.
4. Remove and serve on a warmed serving dish.
2. Place the chicken strips on a flat dish. Rub the marinade over them. Cover and refrigerate for 4 - 5 hours.
3. Grill the chicken strips in a tandoor for 8 - 10 minutes, basting twice, till lightly browned or preheat oven to 137°C / 275°F. Line a bahing tray with aluminium foil; spread the chicken strips on the tray. Grill for 10 minutes, turn pieces over, grill for another 10 minutes until chicken is browned in spots. Grill in two batches.
4. Remove and serve on a warmed serving dish.
serving amount
serves: 3 - 4
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