Ingredients:
4 Chicken breast (boneless, 1½ inch cubes)
1/2 cup Hung yogurt
Salt to taste
1 tsp Garam masala powder
1 tsp Cumin powder
1 small bunch Fresh coriander leaves
1/2 small bunch Fresh mint leaves
1 inch piece Ginger
6-8 cloves Garlic
3 Green chilli
1 tbsp Lemon juice
1½ tsps Chaat masala
1 tbsp + for basting Oil
2 medium sized Onions (rings)
2 Lemon (wedges)
Method:
Make deep gashes on both sides of the chicken cubes. Mix together hung yogurt, salt, garam masala powder and roasted cumin seed powder. Grind coriander leaves, mint leaves, ginger, garlic and green chillies into a thick paste using very little water. Add the ground paste to the yogurt mixture and mix well. Marinate the chicken pieces in this mixture for half an hour. Pre-heat the Convection oven to 230°C. Place the marinated chicken on an ovenproof dish and baste with oil. Cook for fifteen minutes at 230°C, basting with oil every five minutes and turning once after five minutes. Grill TOP for five minutes, basting with oil and turning once. Serve hot with onion rings and lemon wedges.
Comments
Post a Comment