| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Kabobs, Femina, Femina1 | 4 | servings | |
INGREDIENTS
| 500 | g | Boneless chicken |
| 40 | g | Ginger-garlic paste |
| 20 | ml | Malt vinegar |
| 40 | g | Salt |
| 150 | g | Cheese |
| 3 | Eggs | |
| 40 | g | Cornflour |
| 40 | g | Hung curd |
| 20 | g | Green chillies; chopped fine |
| 15 | g | Coriander leaves; chopped fine |
| 4 | tb | Fresh cream; (60 ml) |
INSTRUCTIONS
MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornflour and hung curd well and add to the marinated chicken. Add chopped green chillies and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken pieces and cook in a hot tandoor or over the charcoal grill till done. Serve with mint chutney. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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