INGREDIENTS
- Chicken breasts(boneless) - 8 pieces
- Ginger paste - 2 tbsp
- Garlic paste - 2 tbsp
- White pepper pwd - 1 tsp
- Salt - to taste
- Grated cheese - 1/2 cup
- Green chillies - 4
- Mace powder - 1/4 tsp
- Nutmeg pwd - 1/4 tsp
- Chopped coriander leaves - 2 tbsp
- Egg - 1
- Fresh cream - 3/4 cup
- Butter - for basting
METHOD
- Cut chicken breasts into 2 inch cubes.
- Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside.
- Mash the cheese to make it into a smooth paste. Add finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
- Add egg and mix well.
- Add chicken to the cheese mixture. Then add fresh cream and mix delicately.
- Keep in the refrigerator for 2 or 3 hours.
- Put chicken into the shewers and cook in a moderately hot tandoor or pre heated oven until it is just cooked and slightly colored.
- Apply a little butter for basting and cook for another 2 minutes till chicken is fully cooked.
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