Drunken Chicken Kebab by Chef Biplab Das – Executive Chef, The Lords and Barons

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INGREDIENTS:
Chicken boneless leg – 300 gm
Ginger – 20 gm
Garlic – 25 gm
Green chilli – 20 gm
Coriander leaf – 25 gm
Lemon – 1 pc
Cashew – 15 gm
Curd – 10 gm
Amul cheese – 5 gm
Amul cream – 10 gm
Oil – 20 ml
Roasted jeera powder – 5 gm
Green cardamom – 5 gm
Javitri powder – 3 gm
Fenugreek – 3 gm
Chat masala – 3 gm
Black salt – 5 gm
Salt – 5 gm
METHOD:
Heat Mustard oil then added ginger, garlic, and kaju paste and sautéed well with low flame.
Then mix well with chicken boneless and keep it rest for 30 minute.
Now make it with clay oven with tequila and served with mint chutney and house made salad.

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