Ingredients:
Chicken Breast – 12, cleaned, skinned, deboned, cut each into 2 pieces
For the Marinade:
Ginger Paste – 3 tbsp
Garlic Paste – 3 tbsp
Dry Fenugreek Leaves – 2 tbsp
White Pepper Powder – 1 tsp
Salt to taste
Lemon Juice – 3 tbsp
Butter – 4 tbsp
Refined Oil – 2 tsp
Gram Flour – 1 tbsp
Breadcrumbs – 1 ½ tbsp
Ginger – 3 tsp, chopped
Green Coriander – 1 cup, chopped
Saffron – 1/2gm
Egg Yolks – 3
Green Cardamom Powder – 1 tsp
Lemon juice to taste
Method:
1. For the marinade, mix all the ingredients and rub into the chicken.
2. Marinate for at least 1 hour.
3. Heat the butter and oil in a pan, add gram flour and stir over medium heat until golden brown.
4. Divide this into two portions.
5. To one portion add breadcrumbs, ginger, green coriander, and marinated chicken.
6. Mix well.
7. Preheat oven to 150C/300F.
8. To the second portion add black cumin seeds, saffron and egg yolks.
9. Whisk the batter thoroughly.
10. Skewer 6 chicken pieces together so that they overlap.
11. Leave a gap of 4cm and then skewer the next lot.
12. Coat each with the gram flour batter.
13. Roast the chicken in the oven/tandoor for 8-10 minutes.
14. Remove and sprinkle with green cardamom powder and lemon juice.
15. Serve hot.
