Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Grammes | Chicken Boneless | Cut in cubes. |
| 1/2 | Teacup | Curds | Hung and drained. For Marinade |
| 1/2 | Teaspoon | Garam-Masala | For Marinade |
| 1 | Teacup | Onions | Grind, For Marinade |
| 1 | Teaspoon | Garlic | Grind, For Marinade |
| 1 | Teaspoon | Ginger | Grind, For Marinade |
| 200 | Grammes | Coriander Leaves (Kothmeer) | Grind, For Marinade |
| As Required | Chillies Green | Grind, For Marinade | |
| As Required | Salt | to taste, For Marinade | |
| f | Tablespoon | Lime Juice | to taste, 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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