| 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.
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Converted by MM_Buster v2.0l.
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