Mughlaee Chicken Boti
Boneless chicken (cut into small cubes) 1/2 kg
Coconut, desicated 1/2 tsp
Cashew nuts, roasted and powdered 18
National Garlic powder 1/2 tsp
National Chilli powder 1/2 tsp
Red food colour 2-3 pinches
Green chillies, coarsely ground 8
Fresh coriander and mint, chopped 3 1/2 tbsp
Butter / oil 2 tbsp
Lemon juice 6 tbsp
National Salt to taste
In a bowl mix all the spices and make a thick paste.
Marinate chicken overnight in the refrigerator.
Grease a baking tray with butter or oil, spread marinated chicken cubes on it and bake in a preheated oven at 180 C for 10-15 minutes till chicken becomes crispy and tender.
Turn the chicken over halfway through baking.
Garnish with finely chopped coriander and mint leaves.
Serve hot with parathas or rice.
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