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Ingredientes
- 500 gm Boneless chicken breasts
- 30 ml Oil
- 10 gm Gram flour
- 5 gm Ginger paste
- 7 gm Garlic paste
- 2 Tbsp. (30 ml) Lemon juice Salt to taste
- 5 gm Yellow chilli pwdr
- 100 ml Curd, tied in a muslin cloth and hung until all the whey drains out
- 30 gm Cheese
- 15 ml Cream
- 3 gm Cardamom pwdr
- 3 gm Yellow chilli pwdr
- 2 gm Javitri pwdr
- 3 gm Garam masala pwdr
- 1 gm Shahjeera A few strands saffron
Direcciones
- SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet. Mix the ginger paste, garlic paste, lemon juice and salt together to create the first marination. Marinate the prepared chicken in the first marinade and rest for 30 min. Prepare the second marination by mixing all the ingredients together. Apply it to the chicken and rest for 30 min more.
- Heat oil and lightly saute/fry the gram flour for three min. Add in chicken and stir for a few seconds. Remove and skewer the pasandas.
- Cook in a warm tandoor until done. Serve warm with mint chutney, laccha pyaaz and naan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 186 | 60% |
| Total Fat 20.88g | 26% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.3g | |
| Cholesterol 74mg | 25% |
| Sodium 134mg | 6% |
| Potassium 334mg | 10% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.47g | 0% |
| Protein 25.31g | 40% |
