INGREDIENTS:
Chicken breast pieces: 750 gm
Mint and saunf powder: 50 gm each
Cashew nut and jeera powder: 200gm each
Methi and cardamom powder: Five gm each
Green chilli: Two
Curd: 200 ml
Chaat masala and chilli powder: One Tsp each
Black salt: One Tsp
Mustard oil: 100 ml
METHOD:
Prepare a batter with curd, chilli, saunf, chaat masala powder, black salt and mustard oil.
Make a stuffing with 300 gm of minced chicken and grind it with mint, cashew, jeera, methi, cardamom powder and chillies.
Cut the chicken breast pieces and stuff the ingredients.
Dip the pieces in the batter and bake them in tandoori oven.
