1 kg (2.2 lb) Chicken breasts, cut into boneless cubes
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
1 Egg, whisked
1/2 cup (60 g) 2 oz Cheddar cheese, grated
8 Green chillies, deseeded, finely chopped
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
1/2 tsp Mace-nutmeg (javitri-jaiphal) powder
1 tbsp (10 g) Cornflour
3/4 cup (150 ml) 5 fl oz Cream
Vegetable oil / Butter for basting
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
1 Egg, whisked
1/2 cup (60 g) 2 oz Cheddar cheese, grated
8 Green chillies, deseeded, finely chopped
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
1/2 tsp Mace-nutmeg (javitri-jaiphal) powder
1 tbsp (10 g) Cornflour
3/4 cup (150 ml) 5 fl oz Cream
Vegetable oil / Butter for basting
accompaniments
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method
1. Rub garlic-ginger pastes, salt, and white pepper into the chicken cubes. Keep aside for 15 minutes.
2. Mix the remaining ingredients together (except oil / butter); coat the chicken with this prepared mixture. Marinate for at least 3 hours.
3. Skewer the chicken cubes 2 cm apart and roast in a preheated (140°C / 275°F) oven / grill / tandoor for 5 - 8 minutes. Hang the skewers for 3-5 minutes to allow the excess marinade to drip off; brush with oil and roast again for 3 minutes.
4. Garnish with green coriander, tomato slices, and lemon wedges and serve hot with mint chutney
2. Mix the remaining ingredients together (except oil / butter); coat the chicken with this prepared mixture. Marinate for at least 3 hours.
3. Skewer the chicken cubes 2 cm apart and roast in a preheated (140°C / 275°F) oven / grill / tandoor for 5 - 8 minutes. Hang the skewers for 3-5 minutes to allow the excess marinade to drip off; brush with oil and roast again for 3 minutes.
4. Garnish with green coriander, tomato slices, and lemon wedges and serve hot with mint chutney
serving amount
serves: 4-6
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