Tandoori Creamy Chicken boti

Tandoori Creamy Chicken boti

Ingredients

• Chicken boneless ½ kg


• Green chilies ground 6


• Salt 1 tsp heaped


• Coriander leaves ground 1 tbsp


• Corn flour 1 tbsp


• Ginger garlic paste 1 tbsp heaped


• Crushed red pepper ½ tsp


• White pepper ½ tsp


• Mace ground ¼ tsp


• Nutmeg ground ¼ tsp


• Cheddar cheese (grated) 2 tbsp


• Fresh cream 3 tbsp

Method

1. Marinate ½ kg chicken cubes with ½ tsp white pepper, 6 ground green chilies, ¼ tsp ground mace, 1 tbsp ginger garlic paste, 1 tsp salt, ¼ tsp ground nutmeg, 1 tbsp ground coriander leaves, 3 tbsp fresh cream, 1 tbsp corn flour, 2 tbsp grated cheddar cheese and ½ tsp crushed red pepper for 2 hours, thread the chicken cubes into skewers and grill or bake In a preheated oven 180 degree C for 20 minutes, lastly put a burning coal with chicken cubes on silver foil. Drop some oil on coal, cover for 1 minute and serve.