Boneless chicken: 200gm

Apple: 20gm

Salt: To taste

Mint: Five gm

Ginger and garlic paste: 10gm

Curd: 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.