Thursday, August 12, 2010


  • Chicken: 500 grams boneless cut into small pieces
For first marinade
  • Meat tenderizer: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Cardamom powder: 1 teaspoon
  • Cinnamon powder: a pinch
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Salt: to taste
For second marinade
  • Grated cheese: ½ cup
  • Yogurt: 1 cup
  • Heavy whipping cream: 4 tablespoons
  • Salt: to taste
  • Green chillies: 2 chopped
  • Coriander powder: ½ teaspoon
  • Corn flour: 1 tablespoon
  • Oil: 1 teaspoon
  • Butter: for basting


Preheat oven to the maximum temperature possible in the broil mode.
Dab the chicken pieces with a kitchen towel to absorb all the excess moisture.
Drain the yogurt in a muslin cloth to drain as much water as possible.
Now add to the chicken, all the ingredients of the first marinade and mix well. Refrigerate for thirty minutes.
Mean while mix all the ingredients of the second marinade (except butter) in a food processor to form a very smooth paste.
Marinade the chicken in the second mixture for another hour.


Arrange the chicken pieces on skewers exposing as much surface area as possible. Cook in the preheated oven for twelve to fifteen minutes of till done, basting with butter from time to time. Serve with mint chutney. 

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