Ingredients:
Chicken (boneless): 250 gm
Thick curd: 150 gm
Ginger garlic paste: 20 gm
Lime juice: 10 ml
Cashew nut paste: 50 gm
Cardamom and white pepper powder: Five gm each
Chaat masala: 10 gm
Black salt: Five gm
Saffron and garam masala powder: Two pinch each
Salt: To taste
Method:
Marinate the boneless chicken pieces in lime juice and salt for 30 minutes. Then, mix all the other ingredients with chicken and marinate it for another 30 minutes.
Fix the chicken on a tandoori stick in grill and cook it for 10 minutes.
Serve the dish hot with beaten egg white roasted one side on a tava.
Garnish the dish with ring onion and lemon slice.
The dish goes well with mint chutney prepared with curd, mint, green chilli, garlic, salt, chaat masala and cumin powder.
Chef Shekh Rihan is the demi chef-de-partie at Hotel Sangam, Madurai. With nine years experience in the culinary field, he excels in north Indian cuisine, especially tandoor varieties. When out of kitchen he loves to play cricket and listen to music.
