Boneless Chicken : 500 gms.
Garlic paste: 1 1/2 tsp
Ginger paste: 1 tsp
Chilly paste: 1 tsp
Papaya paste: 1/2 tsp
Hung curds: 2 tbsp
Cream: 2 tbsp
Cashew powder/ Almond powder: 2 tbsp
Salt to taste
Pepper: 1/4 tsp
Ajwain semi crushed :1/2 tsp
Wash chicken in vinegar and salt water. Wash again and drain water completely.
Mix well garlic paste, ginger paste, chilly paste, papaya paste and salt. Rub chicken pieces with this mixture and refrigerate overnight. (this is basic marination for all kabab's)
To hung curds add cream, cashew powder, pepper powder and crushed ajwain.
Thaw the marinated chicken (drain on the sieves) and rub with hung curd mixture and keep aside for 4-5 hrs. in refrigerator.
Bask with butter and roast in moderately hot tandoor for 8 min or in a preheated oven for 12-15 min.
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