Ingredients!
chicken breast, boneless,
2 inch dice 8
ginger paste 2 tbsp
garlic pasta 2 tbsp
white pepper powder 1 tsp
salt to taste
cheese, grated ½ cup
Green chili, finely chopped 4
mace powder ¼ tsp
nutmeg ¼ tsp
fresh coriander leaves, chopped 2 tbsp
egg 1
fresh cream ¾ cup
butter for basting
Preparation!
Apply ginger paste, garlic paste, white pepper powder and salt to the chicken breasts and set aside.
Add eggs and mix well. Add chicken to the cheese mixture.
Add fresh cream and mix gently.
Store in the refrigerator for approx. two to three hours.
Pierce chicken on skewers and cook in a moderately warm tandoor or preheated oven (200 degrees Celsius) until just cooked and lightly colored.
7. Brush with melted butter and cook for another two minutes until chicken is fully cooked.