Boneless chicken pieces marinated in yogurt and cooked in a tandoor.
Preparation Time : 1 hour
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Boneless chicken , cut into 1½ inch cubes 1/2 kilogram
Black peppercorns, roasted and coarsely powdered 12-15
Ginger 1 inch
Garlic 6-8 cloves
Green chillies 2-3
Olive oil 4 tablespoons + to baste
Onions, sliced 4 medium
Hung yogurt 1 cup
Fresh cream 3 tablespoons
Cornflour/ corn starch 1 tablespoon
Egg white 1
Garam masala powder 1/2 teaspoon
Green capsicum, cut into 1 inch pieces 1 medium
Salt to taste
Green cardamom powder 1/4 teaspoon
To Serve
Onions, cut into fine rings 2 medium
Mint chutney as required
METHOD
Grind ginger, garlic and green chillies to a fine paste. Heat four tablespoons olive oil in a kadai (wok) and sauté onions till brown. Cool and grind to a paste. In a large bowl combine browned onion paste, hung yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam masala powder, crushed black peppercorns, salt and green cardamom powder. Add chicken cubes and green capsicum pieces, mix well and allow to marinate for one hour preferably in the refrigerator. Preheat oven at 180C/350 F/Gas Mark 4. String the chicken cubes and capsicum pieces alternately on a skewer and cook in the preheated oven at 250C/475F/Gas Mark 9 for fifteen minutes basting occasionally with olive oil. Serve hot with onion rings and mint chutney.
Preparation Time : 1 hour
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Boneless chicken , cut into 1½ inch cubes 1/2 kilogram
Black peppercorns, roasted and coarsely powdered 12-15
Ginger 1 inch
Garlic 6-8 cloves
Green chillies 2-3
Olive oil 4 tablespoons + to baste
Onions, sliced 4 medium
Hung yogurt 1 cup
Fresh cream 3 tablespoons
Cornflour/ corn starch 1 tablespoon
Egg white 1
Garam masala powder 1/2 teaspoon
Green capsicum, cut into 1 inch pieces 1 medium
Salt to taste
Green cardamom powder 1/4 teaspoon
To Serve
Onions, cut into fine rings 2 medium
Mint chutney as required
METHOD
Grind ginger, garlic and green chillies to a fine paste. Heat four tablespoons olive oil in a kadai (wok) and sauté onions till brown. Cool and grind to a paste. In a large bowl combine browned onion paste, hung yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam masala powder, crushed black peppercorns, salt and green cardamom powder. Add chicken cubes and green capsicum pieces, mix well and allow to marinate for one hour preferably in the refrigerator. Preheat oven at 180C/350 F/Gas Mark 4. String the chicken cubes and capsicum pieces alternately on a skewer and cook in the preheated oven at 250C/475F/Gas Mark 9 for fifteen minutes basting occasionally with olive oil. Serve hot with onion rings and mint chutney.