Ingredients:
Chicken Breasts – 375 gms, boneless
Ginger Garlic Paste – 1 tblsp
White Pepper Powder – 1/2 tblsp
Black Cumin Seeds – 1/2 tblsp
Oil – 1/2 tblsp
Yogurt – 50 gms, hung
Egg White – 1/2
Cream – 100 ml
Cardamom Powder – 1/4 tblsp
Mace Powder – 1/8 tblsp
Green Chillies – 3 to 4, chopped
Coriander Leaves – handful, chopped
Salt as per taste
Melted Butter to baste
Method:
1. In a bowl, mix the ginger garlic paste, 1/4 tsp white pepper powder, cumin seeds, salt and oil.
2. Rub this onto the chicken breasts and keep aside for 15 minutes.
3. Mix the yogurt, egg white and cream.
4. Blend to a smooth paste.
5. Add salt, cardamom powder, mace powder, green chillies, coriander leaves and remaining pepper powder.
6. Mix well and marinate the chicken in this for another 15 minutes.
7. Remove and skewer the chicken.
8. Roast over a grill for 4 to 6 minutes.
9. Baste with melted butter and roast for another 2 minutes.
10. Serve hot with salad and chutney.
Note: image is for illustration purposes only and not that of the actual recipe.
Image credit: Cooking Light
