Ingredients (Serves 3)
1. Boneless chicken breast – 400 – 500 gm, cut into 1 inch cubes
2. Ginger-garlic paste – 1.5 tbsp
Garam masala powder – 1 tsp
Pepper powder – 1/4 tsp
Salt – To taste
3. Thick yoghurt – 4 – 5 tbsp
Fresh cream / heavy cream – 3 – 4 tbsp
Green chilly paste – 3/4 – 1 tsp or paste of 4 – 5 small green chilies
Lemon juice – 2.5 tsp
Kasoori methi – 1/4 tsp, crushed with fingers
Cumin powder – 1/2 tsp
Cardamom powder – 1 pinch (optional)
Corn starch / corn flour / besan – 1 tbsp
Cashew paste – 1 tbsp (Soak 6 – 8 cashews in hot water for 1 hr. Grind to a fine paste adding little water)
4. Vegetable oil – 1.5 tbsp
5. Ghee /melted butter – To baste
6. Wooden/metal skewers –3 – 5
Method
1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken pieces with this mixture. Set aside for 30 minutes. Add ingredients numbered 3 and a pinch of salt. Mix well. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 – 45 minutes before baking/grilling. Add 1.5 tbsp oil and mix well before grilling/ baking.
2. Soak the wooden skewers for at least 30 minutes. Arrange the chicken pieces on the skewers.
3. Preheat the grill and grill the chicken pieces for about 10 – 15 minutes, turning occasionally OR Preheat oven at 450 F. Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 – 12 minutes. Baste with ghee. Bake for another 8 – 10 minutes. Turn the oven to broil mode. Broil for 2 – 3 minutes. Take them out of the oven. They would be charred outside and juicy and soft on the inside. Serve with chutney, naan, Afghan Pulao, salad etc.
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