Ingredients: Chicken breast: 2 | Ginger garlic paste: 10 gm |Lemon juice: 2 tbsp | Hung curd: 200gm Saffron: 5 strands | Gram flour (roasted): 10 gm | Green chilli paste: 5 gm | Mustard oil: 50 ml | Jeera powder: 5 gm | Garam masala powder: 3 gm | Cardamom powder: 2 gm | Kasoori methi: 5 gm | Chaat masala: 5 gm | Black salt: 3 gm | Eggs: 2
Make a marinade using hung curd, saffron, roasted gram flour, green chilli paste, mustard oil, jeera powder, garam masala powder, cardamom powder, kasoori methi, chaat masala and black salt.
Method: Wash the chicken breast and cut into morsels. Apply ginger garlic paste and lemon juice. Leave it aside for an hour.
Make a marinade using hung curd, saffron, roasted gram flour, green chilli paste, mustard oil, jeera powder, garam masala powder, cardamom powder, kasoori methi, chaat masala and black salt.
Marinate the morsels with the marinade and keep overnight.
Skewer the morsels and cook in tandoor till tender. Keep brushing with butter to keep it juicy.
Separate the yolks from the whites. Whisk the egg white till soft.
Apply the egg white on the morsels and cook in tandoor.
Serve with mint chutney, garlic chutney and latcha onion.
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