Ingredient:
12 pieces Chicken
40 gms. Ginger paste
40 gms. Garlic paste
3 tbsps Lemon juice
1 tsp White pepper powder
100 gms Gram Flour
½ Cup Bread crumbs
2 tbsp Ginger
2 tbsps Coriander
1/3 tsp Green cardamom powder
2 tsps Groundnut oil
4 tbsps Butter
Salt As required
For the Batter
3 Eggs
1 tsp Black cumin seeds
1 tsp Saffron
Method:
Skin the chicken, debone and cut each breast into 2 pieces.
Mix ginger and garlic paste, lemon juice with white pepper powder and rub into the chicken pieces and keep aside for an hour.
Clean and chop the ginger and coriander.
Heat butter and groundnut oil in a kadhai, add gramflour and saute until golden brown colour.
Remove about 4 tsps., keep aside and to the remaining mixture add Breadcrumbs, chopped ginger, coriander and chicken pieces.
Saute for 3-4 minutes.
For the batter separate the egg yolks, discard the whites, transfer to bowl, add cumin, saffron and the 4 tsps. of gramflour mixture and whisk all these ingredients.
Skewer 6 chicken pieces together, leave a gap of 2 inches and then skewer the next lot.
Then coat each set with the prepared batter.
Roast in a pre-heated oven for 8-10 minutes/tandoor for 5-6 mins.
Remove and serve hot sprinkled with cardamom powder.
12 pieces Chicken
40 gms. Ginger paste
40 gms. Garlic paste
3 tbsps Lemon juice
1 tsp White pepper powder
100 gms Gram Flour
½ Cup Bread crumbs
2 tbsp Ginger
2 tbsps Coriander
1/3 tsp Green cardamom powder
2 tsps Groundnut oil
4 tbsps Butter
Salt As required
For the Batter
3 Eggs
1 tsp Black cumin seeds
1 tsp Saffron
Method:
Skin the chicken, debone and cut each breast into 2 pieces.
Mix ginger and garlic paste, lemon juice with white pepper powder and rub into the chicken pieces and keep aside for an hour.
Clean and chop the ginger and coriander.
Heat butter and groundnut oil in a kadhai, add gramflour and saute until golden brown colour.
Remove about 4 tsps., keep aside and to the remaining mixture add Breadcrumbs, chopped ginger, coriander and chicken pieces.
Saute for 3-4 minutes.
For the batter separate the egg yolks, discard the whites, transfer to bowl, add cumin, saffron and the 4 tsps. of gramflour mixture and whisk all these ingredients.
Skewer 6 chicken pieces together, leave a gap of 2 inches and then skewer the next lot.
Then coat each set with the prepared batter.
Roast in a pre-heated oven for 8-10 minutes/tandoor for 5-6 mins.
Remove and serve hot sprinkled with cardamom powder.
