Ingredients
- 4 (approx 150 gm each) Boneless Chicken Breasts
- 200 gm hung Curd
- 100 gm Cheese
- Whites of two Eggs
- 30 gm Ginger-Garlic paste
- 1/2 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Elaichi powder
- 1/4 tsp Mace (javitri) powder
- 4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
- from grocery stores) 1 tbsp Rose Water
- Juice of 3 Lemons (approx 10 - 15 ml)
- 50 gm Dry-Roasted Besan (Bengal gram flour)
- 1/2 tsp Shahjeera
- Salt to taste
- Method
- Cut the chicken breasts into long strips.
- Add salt, lime juice, red chilli
- powder and turmeric powder to the chicken strips and rub well into the flesh.
- Using your hands, make a fine paste of the grated cheese and hung curd.
- Add the cheese paste to the chicken breast and mix well.
- Add the rest of the ingredients and mix well. Leave to marinate for two hours.
- Cook in a tandoor for 30 minutes, or grill in an oven
- at 275-300o F for around 25 to 30 minutes, or till golden brown. Serve hot.
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