Ingredients
Chicken breasts 12
National Ginger paste 40g/ 63/4 tsp
National Garlic paste 40g/ 63/4 tsp
Lemon juice 45 ml / 3 tbs
National White pepper pd 5g/ 1 tsp
National Salt
Butter 60g/ 4 tbs
Groundnut oil 10ml/ 2/3 tsp
Gram flour 100g/ 2/3 cup
Bread crumbs 80g/ 3/4 cup
Ginger 20g/ 1/3 cup
Coriander 20g/ 1/3 cup
Green cardamom 2g/ 1/3 tsp. pd
The Batter
Eggs 3
National Black cumin seeds 3g/ 1tsp
Saffron 1/2g 1 tsp
The chicken: clean, remove the skin, debone and cut each breast into two.
Mix ginger paste, garlic paste and lemon juice with the seasoning and rub the chicken pieces with this mixture.
Keep aside for 1 hour
The vegetables: scrap, wash and finely chop ginger.
Clean, wash and chop coriander
The gram flour: heat butter and oil in kadhai, add gram flour and sauté over medium heat until golden brown.
Remove 20g/ 4 tsp. and keep aside.
Add bread crumbs, chopped ginger, coriander and the marinated chicken, sauté for 3-4 minutes.
The batter: separate the egg yolks, discard the whites , transfer to a bowl, add cumin, saffron and the reserved gram flour, whisk.
The oven: Pre-heat to 300oF.
The skewering: skewer 6 chicken pieces together.
Leave a gap of 2 inches and then skewer the next lot.
Coat each set with the batter.
Roast in a moderately hot tandoor for 5-6 minutes in a charcoal gill for 6-7 minutes.
In a pre-heated oven 8-10 minutes.
Remove and sprinkle cardamom pd.
