Boneless chicken: 200gm
Salt: To taste
Mint: Five gm
Ginger and garlic paste: 10gm
Indian species: 10gm
Onion, tomato and capsicum: 20gm each
Cut the tender boneless chicken into cube size pieces.
Mix apple, salt, mint, ginger, garlic paste, curd, and Indian spices well and make it to nice paste. Marinate the chicken for 30 minutes in the paste. Skewer the marinated chicken till it turns golden.
Serve the dish hot. It goes well with Al Steak sauce.
Chef R. Muneesh Raja is the chef de partie of Hotel Star Residency. With 10 years of experience in culinary field, he has specialised in Chinese, Continental and South Indian cuisines. He likes to read books when not at work.
CHEF R. MUNEESH RAJA
Keywords: Chicken teriyaki recipe