| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Kabobs, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless chicken breasts |
| 30 |
ml |
Oil |
| 10 |
g |
Gram flour |
| 5 |
g |
Ginger paste |
| 7 |
g |
Garlic paste |
| 2 |
tb |
(30 ml) |
|
|
Lemon juice |
|
|
Salt to taste |
| 5 |
g |
Yellow chilli powder |
| 100 |
ml |
Curd; tied in a muslin |
|
|
; cloth and hung till |
|
|
; all the whey drains |
|
|
; out |
| 30 |
g |
Cheese |
| 15 |
ml |
Cream |
| 3 |
g |
Cardamom powder |
| 3 |
g |
Yellow chilli powder |
| 2 |
g |
Javitri powder |
| 3 |
g |
Garam masala powder |
| 1 |
g |
Shahjeera |
|
|
A few strands saffron |
INSTRUCTIONS
FOR THE FIRST MARINADE
FOR THE SECOND MARINADE
SLIT open the chicken breasts into two and lightly beat them with a
kitchen mallet. Mix the ginger paste, garlic paste, lemon juice and
salt together to form the first marination. Marinate the prepared
chicken in the first marinade and rest for 30 minutes. Prepare the
second marination by mixing all the ingredients together. Apply it to
the chicken and rest for 30 minutes more.
Heat oil and lightly saute the gram flour for three minutes. Add
chicken and stir for a few seconds. Remove and skewer the pasandas.
Cook in a hot tandoor till done. Serve hot with mint chutney, laccha
pyaaz and naan.
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