INGREDIENTS

œ 12 breasts of Chicken œ 6 ¾ tsp Ginger Paste œ 6 ¾ tsp Garlic Paste œ 3 tbsp Lemon Juice œ 1 tsp White Pepper powder œ Salt œ 4 tbsp Butter œ 2 tsp Groundnut Oil œ 2/ 3 cup Gram flour œ ¾ cup Breadcrumbs œ 2 tbsp Ginger œ 1/ 3 cup Coriander œ ½ tsp Green Cardamom Powder For the batter œ 3 Eggs œ 1 tsp Black Cumin Seeds œ 1 tsp Saffron Serves: 4; Preparation Time: 2: 30 hrs; Cooking time: 10 minutes

PREPARATION

The Chicken: Clean, remove the skin, debone and cut each breast into two. Mix ginger paste, garlic paste and lemon juice with the seasoning and rub the chicken pieces with this mixture. Keep aside for 1 hour.

The Vegetables: Scrape, wash and finely chop Ginger.

Clean, wash and chop coriander.

The Gramflour: Heat butter and oil in a kadhai, add gramflour and sauté over medium heat until golden brown. Remove 4 tsp and keep aside. Add breadcrumbs, chopped ginger, coriander and the marinated chicken, sauté for 3- 4 minutes.

The Batter: Separate the egg yolks, discard the whites, transfer to a bowl, add cumin, saffron and the reserved gramflour, whisk.

The Oven: Pre heat to 300° F. The Skewering: Skewer 6 chicken pieces together and overlapping. Leave a gap of 2 inches and then skewer the next lot. Coat each set with the batter.

COOKING

Roast in a moderately hot tandoor for 5- 6 minutes.

In a charcoal grill for 6- 7 minutes and in a pre- heated oven for 8- 10 minutes. Remove and sprinkle cardamom powder.