1 kg Chicken Boneless 15 gms salt 50 m Ginger Juice 100 gm black Cumin 60nos Green Chillis
Chopped 10gm White Pepper
Powder 15 gm Cardamom Powder 50 gm Amul Cheese 50 gm Hung Cream 50gm Fresh Cream 10gm Cornflour 50 gm Lsabgol 6 nos Eggs. Oil for Basting
For Sauce 1kg Chcken Leg Bones 1 No Cinamon Stick 10nos. Cloves 2 nos. Bayleavs 30gms Green Coriander 4 Nos Black Cardamom 5 ltr Watr
Roux 60gm Refined flour 60 gm pure Ghee Salt to Taste 5 gm Cardamon Pd
For Finishing 5 gm Chaat Malasa 1 no. lemon 2no. silver Warq
Method
Marinate the chicken with
all the ingredients as mentioned in I and keep
aside for half an hour. Make a smooth paste
with ingredients as mentioned in II. Take the
marinated chicken and squeeze off the exces
of liquid and mix with this smooth paste. Leave
aside for another half an hour.
Blanch the chicken bones in boiling water and
drain. Add all the sauce ingredients and redue
the stock till 1/5th heat ghee in the pan, add
refined flour and cook without colouring the
flour, add the redued stock, give it a boil
and then strain.
Add cardamon power. Skewer the marinated chicken
cubes and cook them in moderately preheated
over till its cooked. Now coat with isabgol
and put in it in over for one minute so as to
give it a golden colour.
Remove the piece on to serving dish, sprinkle
with chaat masala and lemon juice, pour over
the prepared sauce and serve garnished with
silver warq.
1 kg Chicken Boneless
