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.

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