Item
| Chicken Brest B/L |
800 Gm |
| Lemon |
100 Gm |
| Ginger Garlic Paste |
60 Gm |
| Salt |
To Taste |
| Cheese Processed |
100 Gm |
| Egg Whole |
1 No |
| Corn Flour |
20 Gm |
| Cream |
200 Ml |
| Cashew nut |
100 Gm |
| Chopped Coriander stem |
20Gm |
| Chopped green chilli |
10 Gm |
| Saffron threads |
0.2 Gm |
Method
First Marination
- Cut the Chicken Brest boneless into Chunks (Tikka)
- Marinade the Chunks with ginger & garlic paste, salt and Lemon juice.
- Keep the Marinated Chicken in refrigerator for approx 2 hours.
Second Marination
- Rub the Cheese with the palm add egg and corn flour to it.
- Mix the paste of cashewnut, cream to it
- Add the Saffron water, Chopped green chilli and Chopped Coriander to.
- Take the marinated chicken and lightly squeeze with hand
- Pour it in the Mixture of second Marination
Cooking Method
- Pierce the marinated chicken pieces in tandoori saria and cook it in tandoor
After it is being cooked and serve hot.
