Ingredients:
500 grams Chicken breasts
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt
Method:
Wash and chop the chicken breasts into 1 1/2 inch cubes.
Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
Apply this paste to the chicken.
Add the cream and mix well before adding salt to taste.
Allow the chicken to marinate overnight for best results.
Thread on skewers and grill over charcoal, basting with oil or ghee.
Serve hot with lemon wedges.
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt
Method:
Wash and chop the chicken breasts into 1 1/2 inch cubes.
Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
Apply this paste to the chicken.
Add the cream and mix well before adding salt to taste.
Allow the chicken to marinate overnight for best results.
Thread on skewers and grill over charcoal, basting with oil or ghee.
Serve hot with lemon wedges.
