Ingredients |
||
For First marinade |
||
| Boneless Chicken | ½ kg | |
| Raw papaya (papita) | 1” piece | |
| Garlic ginger (adrakh lahsan) paste | 2 table spoon | |
| Vinegar (sirka) | 2 table spoon | |
| Salt (namak) | ||
For Second Marinade |
||
| Cashew nut (kaju) | 3 table spoon | |
| Milk (doodh) | ¼ cup | |
| Cardamom powder (elaichi) | ¼ tea spoon | |
| Chopped coriander (hara dhaniya) | 2 tea spoon | |
| Black pepper (kali mirch) | 1 table spoon | |
| Nutmeg (jaiphal) | ¼ tea spoon | |
| Roasted Cumin powder (bhuna jeera) | ¼ tea spoon | |
| Green chilli (hari mirch) | 3-4 table spoon (paste) | |
| Fresh cream (malai) | 2 table spoon | |
| Dried fenugreek Leaves (kasori methi) | ¼ tea spoon | |
| Butter | 1 table spoon | |
| Grated cheese | 2 table spoon | |
| Salt | To taste | |
Method
- 1. Cut chicken in to 1x1x1 inch size cubes.
- 2. Make a mixture of raw papaya paste, garlic ginger paste, salt and vinegar.
- 3. Marinate the chicken with this mixture and keep it for 1 hour.
- 4. In a grinder grind cashew nut with milk and add cardamom powder, black pepper powder, dried fenugreek leaves, roasted cumin powder, red chili powder, nutmeg powder, green chilli paste and little salt and mix it well.
- 5. Add grated cheese, chopped coriander leaves and cream to this mixture and marinade the chicken with it. Keep it overnight in fridge.
- 6. After 10 -12 hours take it in a plate or skrew and brush the marinated chicken with butter.
- 7. Now cook it in grill (I prefer to cook it in microwave for 6-7 minutes and then grill till it cooks and becomes golden. This makes the chicken really juicy).
- Recipe Type : Chicken, Kabab / Starter, Non vegetarian
No comments yet.