- 8 pieces of chicken breasts (boneless)
- 2 tblspns of ginger paste
- 2 tblspns of garlic paste
- 1 tspn of white pepper powder
- Salt to taste
- ½ cup of cheese grated
- 4 green chillies
- ¼ tspn of mace powder
- ¼ tspn of nutmeg powder
- 2 tblspns of chopped coriander leaves
- 1 egg
- ¾ cup of fresh cream
- Butter for basting
Method
- Cut chicken breasts into two-inch cubes.
- Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
- Mash the cheese to make it into a smooth paste.
- Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
- Add egg and mix well.
- Add chicken to the cheese mixture.
- Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
- Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
- Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
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