Ingredients:
Chicken – 900gm, cut into boneless cubes, washed, dried
Salt – 2 tsp
Dry Fenugreek Powder – 1 tsp
Ginger Garlic Paste – 2 tbsp
Green Chillies – 2 tsp, chopped
Green Coriander – 1tbsp, chopped
Vinegar – 1 tsp
Refined Oil – 5 tbsp
Gram Flour – 5 tsp, sieved
Fresh Breadcrumbs – 2 1/2 tblsp
Egg Yolks – 6, whisked
Method:
1. Mix salt, dry fenugreek powder, ginger-garlic paste, green chillies, green coriander and vinegar.
2. Rub the chicken, refrigerate for 15 minutes.
3. Heat the oil in a pan, stir fry the gram flour till a pleasing smell emanates.
4. Add chicken cubes and sauté on low heat for 3-5 minutes till half cooked.
5. Add breadcrumbs and mix well. Remove and spread on a clean table top to cool.
6. Skewer the cubes 2” apart and roast in a tandoor till done.
7. Bring the cubes close together and coat with egg yolks.
8. Roast till the egg coating turns golden brown.
9. Remove, garnish with onion rings and serve hot with mint chutney.
