Ingredients
| • | Boneless chicken breast,2 inch cubes | 8 |
| • | Ginger paste | 2 tablespoons |
| • | Garlic paste | 2 tablespoons |
| • | White pepper powder | 1 teaspoon |
| • | Salt | to taste |
| • | Cheese,grated | 1/2 cup |
| • | Green chillies,finely chopped | 4 |
| • | Mace powder | 1/4 teaspoon |
| • | Nutmeg powder | 1/4 teaspoon |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Egg | 1 |
| • | Fresh cream | 3/4 cup |
| • | Butter | for basting |
Method
Apply the ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make it into a smooth paste. Add the green chillies, mace powder, nutmeg powder, coriander leaves and salt. Add the egg and mix well. Add the chicken to the cheese mixture. Add fresh cream and mix gently. Keep in the refrigerator for about two to three hours. Pierce chicken onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) until it is just cooked and lightly coloured. Brush with melted butter and cook for another two minutes till chicken is fully cooked.
Apply the ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make it into a smooth paste. Add the green chillies, mace powder, nutmeg powder, coriander leaves and salt. Add the egg and mix well. Add the chicken to the cheese mixture. Add fresh cream and mix gently. Keep in the refrigerator for about two to three hours. Pierce chicken onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) until it is just cooked and lightly coloured. Brush with melted butter and cook for another two minutes till chicken is fully cooked.
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