Ingredients:
• 150 g – boneless Chicken breasts
• 200 g – hung Curd
• 100 g – cheese
• 2 – eggs (whites only)
• 30 g – Ginger Garlic paste
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/4 tsp – elaichi powder
• 1/4 tsp – Mace powder
• 4 drops – meetha atar
• 1 tbsp – rose water
• Juice of 3 Lemons
• 50 g – dry-roasted besan
• 1/2 tsp – shahjeera
• Salt to taste
Method:
- Cut the chicken breasts into long strips.
- Add salt, lime juice, red chilli powder, 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 2 hours.
- Cook in a tandoor for 30 mins, or grill in an oven at 275-300 degrees F till golden brown.
- Serve hot.
Recipe courtesy of Jyothi