4 Chicken breasts, deboned, skinned, cubed
1 tbsp (15 ml) Lemon (nimbu) juice
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
2 tsp (12 g) Garlic (lasan) paste
1 tsp (4 g) Salt
1 tbsp (15 ml) Vegetable oil
2 tbsp (30 ml) 1 fl oz Soya sauce
Butter / Vegetable oil for basting
1 tbsp (15 ml) Lemon (nimbu) juice
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
2 tsp (12 g) Garlic (lasan) paste
1 tsp (4 g) Salt
1 tbsp (15 ml) Vegetable oil
2 tbsp (30 ml) 1 fl oz Soya sauce
Butter / Vegetable oil for basting
method
1. Rub lemon juice on the chicken cubes and keep aside for 30 minutes.
2. Pat the chicken cubes dry and sprinkle black pepper powder over them.
3. Mix garlic paste, salt, oil, and soya sauce together; add the chicken cubes and coat well. Marinate for 2-3 hours.
4. Preheat oven to 180°C (350°F). Skewer the chicken pieces 2 cm apart. Roast for 8 - 10 minutes or until cooked, basting once thoroughly.
2. Pat the chicken cubes dry and sprinkle black pepper powder over them.
3. Mix garlic paste, salt, oil, and soya sauce together; add the chicken cubes and coat well. Marinate for 2-3 hours.
4. Preheat oven to 180°C (350°F). Skewer the chicken pieces 2 cm apart. Roast for 8 - 10 minutes or until cooked, basting once thoroughly.
serving amount
serves: 4 - 5
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