1 kg (2.2 lb) Chicken breasts, cleaned, deboned, cut into 2 inch strips
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
1/2 cup (100 ml) 3 1/2 oz Honey
1 tbsp (5 g) Red chilli powder
1 tsp (6 g) Garlic (lasan) paste
1/2 tsp (1 g) White pepper (safed mirch) powder
1/2 tsp (1 g) Nutmeg (jaiphal) powder
a pinch Red food colour
Salt to taste
2 tbsp (30 ml) 1 fl oz Mustard (sarson) oil
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
1/2 cup (100 ml) 3 1/2 oz Honey
1 tbsp (5 g) Red chilli powder
1 tsp (6 g) Garlic (lasan) paste
1/2 tsp (1 g) White pepper (safed mirch) powder
1/2 tsp (1 g) Nutmeg (jaiphal) powder
a pinch Red food colour
Salt to taste
2 tbsp (30 ml) 1 fl oz Mustard (sarson) oil
method
1. Combine all the ingredients, except oil, in a large bowl. Coat the chicken strips evenly and leave to marinate for 3 hours.
2. Skewer the chicken strips 2 cm apart and grill / bake / roast in a charcoal grill / oven / tandoor for 8 - 10 minutes, basting occasionally with mustard oil. Serve hot, garnished with onion rings and tomato slices.
2. Skewer the chicken strips 2 cm apart and grill / bake / roast in a charcoal grill / oven / tandoor for 8 - 10 minutes, basting occasionally with mustard oil. Serve hot, garnished with onion rings and tomato slices.
serving amount
serves: 5
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