Boneless chicken: 500 gms
Garlic paste: 1 tsp
Papaya paste: 1/2 tsp
Salt to taste.
For paste:
Coriander leaves: 1 cup
Mint leaves: 1/2 cup
Green chillies: 4 nos
Lemon juice: 1 tsp
Green colour: 2-3 drops
Turmeric: 1/8 tsp
Pepper powder: 1/2 tsp
Garam masala: 1/8 tsp
Hung Curds: 2-3 tbsp
Wash chicken in vinegar and salt water. Apply garlic, ginger, papaya paste and salt to chicken pieces and refrigerate overnight.
Grind to a fine paste the above (for paste) ingredients.
Thaw the marinated chicken and rub with the ground paste and refrigerate for 3-4 hrs.
Thaw, bask in butter and cook in electric tandoor or OTG.
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