Ingredients (240 ml cup used):
250 grams of boneless chicken (or breast)
2 tbsp. fresh cream
2 tbsp. thick curd or hung yogurt
1 to 1 ½ tbsp lemon juice
½ tsp pepperFew chopped coriander leaves1 ½ tsp ginger garlic paste or 1 inch ginger 3 to 4 cloves garlic
½ tsp salt
5 almonds
8 cashewnuts
How to make the recipe:
1. Ingredients for preparing the marinade. Ginger, garlic, pepper corn or powder, salt, lemon juice, almonds, cashews, thick curd or hung curd/ greek yogurt and fresh cream.
2. We will have to blend the ginger garlic, almonds and cashews along with fresh cream and yogurt. No water is added here.
3. The ground paste has to be thick.
4. We will need boneless chicken cubed.
5. Add all the ingredients.
6. Squeeze the lemon juice.
7. Add 1 tsp oil.
8. Mix up everything well and refrigerate for at least 4 hours to overnight. The longer we allow them to rest, the softer they turn out. If using wooden skewers, soak them for at least one hour.
9. Preheat the oven to 240 C for at least 15 mins. Put them on to the skewers. Grill them for 15 mins. Flip the skewers and grill for another 10 mins. Keep an eye after 25 mins of grilling to prevent burning.
Serve with mint chutney.
Comments
Post a Comment