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Ingredients:
4 Egg yolk
Salt to taste
½ cup Curd
2 tbsp Besan
Pinch of Saffron
1 tbsp Mustard Oil
1 tbsp Lemon juice
100 gm Cashewnuts
½ kg Chicken breast
1 tbsp Cumin powder
½ tbsp Garam Masala
1 tbsp Aniseed powder
2 tbsp Ginger-Garlic paste
1 tbsp Cardamom powder
Method:
Wash the chicken properly and cut it into about inch cubes pieces and add ginger
garlic paste, salt, lemon juice, mix it well and rest it for one hour.
Boil the cashewnuts and grind it and make the paste.
Take the curd, cashewnut paste, aniseed powder, cardamom powder and add all
ingredients mix it well and add chicken which was earlier marinated. Mix it well
and rest for ten minutes.
Insert the chicken pieces on the skewer and cooked in clay oven for 10-12
minutes and garnished and finished with chat masala and lemon juice on top.
Served with mint chutney.
Tip: To turn your chicken golden colour when you roast it, spread it with lemon
juice all over before you introduce it in the oven.
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