 |
Prep Time: 240 Minutes Cook Time: 12 Minutes |
Ready In: 252 Minutes Servings: 6 |
|
From a series of cookbooks compiled by the master chefs of India. I found a recipe of the same name on the site but found the ingredients and method totally different so I decided to post. Ingredients:
1 kg chicken breast, cubed into big pcs |
4 tablespoons ginger-garlic paste |
salt |
1 teaspoon white pepper |
1 egg, beaten |
60 g cheddar cheese, grated (4 tblsp) |
8 green chilies, deseeded and chopped really fine |
4 teaspoons coriander leaves, finely chopped |
1/2 teaspoon ground mace |
1/2 teaspoon ground nutmeg |
2 teaspoons cornflour |
3/4 cup cream |
oil or butter, for basting |
coriander (to garnish) |
tomato (to garnish) |
lemon (to garnish) |
Directions:
1. Marinate the chicken cubes with ginger-garlic paste, salt and white pepper for 15 mins.
2. Mix well together the beaten egg, cheese, green chillies, coriander, mace-nutmeg powder, cornflour and cream Add this to the chicken and marinate for 3 hours more atleast Skewer the chicken cubes 2 cm apart and roast in a preheated oven at 137C/275 F oven/ grill/ tandoor for 5-8 mins.
3. Hang the skewers for 3-5 mins to drain, brush with oil and roast again for 3 mins Serve hot garnished with chopped coriander, tomato slices and lemon wedges.
4. For any marinade that's left over I normally freeze and reuse for paneer (cottage cheese) tikkas, or add to scrabled egg the next morning or even use in a chicken casserole the next day. I hate to throw it out!! And this does not only go for this marinade but marinade for any tikka recipe. If there is no egg and cream in it I thicken it and serve at the side like a sauce.
5. Edited recipe thanks to Latchy's review and my apologies to Latchy!!!
|
|