|
Ingredients
|
Quantity
|
|
Boneless
chicken breasts
|
500gms
|
|
Oil
|
30ml
|
|
Gram flour
|
10gms
|
|
For the
first marinade:
|
|
|
Ginger paste
|
5gms
|
|
Garlic paste
|
7gms
|
|
Lemon juice
|
30 ml
|
|
Yellow chilli
powder
|
5gms
|
|
Curd (see
not below)
|
100ml
|
|
Cheese
|
130gms
|
|
Cream
|
15 ml
|
|
Cardamom
powder
|
3gms
|
|
Yellow chilli
powder
|
3gms
|
|
Javitri powder
|
2gms
|
|
Garam masala
|
3gms
|
|
Shajeera
|
1gm
|
|
Strands saffron
|
a few
|
* Tied in
a muslin cloth and hung until all the whey drains out
Slit open
the chicken breasts into two and lightly beat them with a kitchen mallet. Mix
the ginger paste, garlic paste, lemon juice and salt together to form the first
marination. Marinate the prepared chicken in the first marinade and rest for 30
minutes. Prepare the second marination by mixing all the ingredients together.
Apply it to the chicken and rest for 30 minutes more.
Heat oil
and lightly sauté the gram flour for three minutes. Add chicken and stir for a
few seconds. Remove and skewer the pasandas. Cook in a hot tandoor until done.
Serve hot with mint chutney, laccha pyaaz and naan.
