New Update
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Main Ingredients | Boneless chicken breasts, Hung yogurt |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 2-2.30 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 400 grams boneless chicken breasts, cut into 1 inch pieces
- ¼ cup hung yogurt
- 4 tablespoons fresh cream
- ½ teaspoon green chilli paste
- 1 tablespoon lemon juice
- White pepper powder to taste
- ¼ teaspoon green cardamom powder
- Salt to taste
- ¼ teaspoon nutmeg powder
- 1 tablespoon ginger-garlic paste
- ½ teaspoon garam masala powder
- 1 teaspoon green chillies finely chopped
- ½ cup processed cheese grated
- Butter for greasing
- Lemon wedges to serve
- Onion rings to serve
- Green chutney to serve
Method
- Take yogurt in a mixing bowl, add 2 tablespoons cream, green chilli paste, 1 tablespoon lemon juice, white pepper powder, green cardamom powder, salt, nutmeg powder, ginger-garlic paste, garam masala powder, green chillies and mix well.
- Add chicken pieces and mix well. Add remaining lemon juice and mix well. Keep the bowl in the refrigerator to marinate for 1-2 hours.
- Preheat oven to 180° C. Line a baking tray with aluminium foil sheet and grease with some butter.
- Skew the marinated chicken pieces onto satay sticks and place them on a baking tray. Keep the tray in the preheated oven and bake for 12-15 minutes.
- Bring the tray out of the oven, remove the chicken pieces from the skewers and arrange them on a serving platter. Serve hot with onion rings and green chutney.
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