Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM-------------------FOR THE FIRST MARINADE------------------------ 5 g Ginger paste 7 g Garlic paste 2 tb (30 ml) Lemon juice Salt to tasteMMMMM------------------FOR THE SECOND MARINADE----------------------- 5 g Yellow chilli powder 100 ml Curd; tied in a muslin ; cloth and hung till ; all the whey drains ; out 30 g Cheese 15 ml Cream 3 g Cardamom powder 3 g Yellow chilli powder 2 g Javitri powder 3 g Garam masala powder 1 g Shahjeera A few strands saffron 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 saute the gram flour for three minutes. Add chicken and stir for a few seconds. Remove and skewer the pasandas. Cook in a hot tandoor till done. Serve hot with mint chutney, laccha pyaaz and naan. Converted by MC_Buster. Converted by MM_Buster v2.0l.
