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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 chicken breasts

  3. 100 gram ginger-garlic paste

  4. 50 grams Kashmiri chile powder

  5. salt and pepper to taste

  6. 100 gram hung curd

  7. 50 milliliters fresh cream

  8. 4 teaspoons crushed peppercorns

  9. 4 teaspoons oil -- (20 ml)

  10. 1 teaspoon black cumin seeds

  11. 2 teaspoons garam masala powder

  12. 2 teaspoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chile powder, salt and pepper to taste. Add the remaining ingredients and mix well. Refrigerate for an hour. Skewer the chicken breast pieces and cook in a tandoor for 15 minutes or until done.

  2. Serve with onion rings and mint chutney.

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