CHILGOZA KESARI MURGH TIKKA
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
boneless chicken
|
500
|
No
|
|
2
|
hung curd
|
50
|
gm
|
|
3
|
fresh cream
|
40
|
ml
|
|
4
|
fresh ginger garlic paste
|
50
|
gm
|
|
5
|
Pine nuts
|
50
|
gm
|
|
6
|
black pepper powder
|
10
|
gm
|
|
7
|
Salt
|
to
taste
|
|
|
8
|
Chat masala
|
5
|
gm
|
|
9
|
Lemon juice
|
10
|
ml
|
METHOD:
* Wash the chicken cubes and drain them by using musclin
cloth.
* Pierce the chicken cubes with a fork and keep aside.
* Make a first marination by using ginger garlic paste and
lemon juice. Add Chicken Cubes and keep a side for at least 30 minutes.
* Soak the cashews in the milk for about half an hour and
then grind them into fine paste.
* Take a bowl and mix together, hung curd, cream, Pine nut
paste, salt, pepper powder,
* Then tip in the chicken pieces and rub the marinade into
them and refrigerate for minimum 1 hr.
* Next, skewer the marinated chicken pieces and cook in a
oven for 10-15 mins at 180 degree C
* Garnish it with Pine nut; Serve piping hot with mint
chutney
