| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Kashmiri |
Kabobs, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts; (400 g) |
| 100 |
g |
Ginger-garlic paste |
| 50 |
g |
Kashmiri chilli powder |
|
|
Salt and pepper to taste |
| 100 |
g |
Hung curd |
| 50 |
ml |
Fresh cream |
| 4 |
ts |
Crushed peppercorns; (20 g) |
| 4 |
ts |
Oil; (20 ml) |
| 1 |
ts |
Black cumin seeds; (5 g) |
| 2 |
ts |
Garam masala powder; (10 g) |
| 2 |
ts |
Fresh lemon juice; (10 ml) |
INSTRUCTIONS
MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chilli
powder, salt and pepper to taste. Add the remaining ingredients and mix
well. Refrigerate for an hour. Skewer the chicken breast pieces and cook in
a tandoor for 15 minutes or till done.
Serve with onion rings and mint chutney.
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