Ingredients
|
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 |
Method
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.
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