Friday, April 22, 2011

Tandoori Creamy Chicken boti by Chef Shireen Anwar

Chicken boneless                                        1/2 kg

Green chilies ground                                    6
Salt                                                                   1 tsp heaped
Coriander leaves ground                             1 tbsp
Corn flour                                                        1 tbsp
Ginger garlic paste                                       1 tbsp heaped
Crushed red pepper (kuti lala mirch)        1/2 tsp
White pepper (safiad mirch)                       1/2 tsp
Mace ground (javetri)                                    1/2 tsp
Nutmeg ground (jaifal)                                 1/4 tsp
Cheddar cheese (grated)                            2 tbsp
Fresh cream                                                   3 tbsp

-       Marinate chicken cubes with white pepper, ground green chilies, ground mace, ginger garlic paste, salt, ground nutmeg, ground coriander leaves, fresh cream, corn flour, grated cheddar cheese and crushed red pepper for 2 hours.
-       Thread the chicken cubes into skewers and grill or bake In a preheated oven 180 degree C for 20 minutes, lastly put a burning coal with chicken cubes on silver foil. Drop some oil on coal, cover for 1 minute and serve.

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