| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teaspoon | Ginger | Grind, For Marinade |
| 1 | Teaspoon | Garlic | Grind, For Marinade |
| 1/2 | Teaspoon | Garam-Masala | For Marinade |
| 1 | Teacup | Onions | Grind, For Marinade |
| 1/2 | Teacup | Curds | Hung and drained. For Marinade |
| f | Tablespoon | Lime Juice | to taste, For Marinade |
| 200 | Grammes | Coriander Leaves (Kothmeer) | Grind, For Marinade |
| 500 | Grammes | Chicken Boneless | Cut in cubes. |
| As Required | Salt | to taste, For Marinade | |
| As Required | Chillies, Green | Grind, For Marinade |
Oven temp: 400 F-200C
Grind the onions, garlic, ginger, coriander leaves and green chillies, to a fine
paste. Mix in the salt, hung curd and lemon juice.
Marinate the chicken cubes in the paste for 3-4 hours, stirring a few times, to
see that the cubes are uniformly coated.
Place on a drip tray and bake in a pre-heated oven for 15-20 minutes.