Ingredients:
- FIRST MARINADE
- 1 Pound Boneless Chicken (rinsed and cleaned)
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt
- FIRST SET OF INGREDIENTS
- 3 teaspoons Cashew Paste
- ¼ teaspoon Green Cardamom powder
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Crushed green chilies
- 2 tablespoons Cornstarch
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili Powder
- 2 teaspoons Garam Masala Powder (or Curry Powder)
- Salt to taste
- SECOND SET OF INGREDIENTS
- ¼ cup Hung Curd (thick Market curd/yogurt)
- ¼ cup Low fat Shredded Mozzarella cheese
- 1 tablespoon Dried fenugreek leaves
- 1 tablespoon Chopped cilantro leaves
- 3 tablespoons Cream
- 2 tablespoons Oil
Method:
Methods:
- Clean, rinse, and cut the chicken into cubes.
- In a large bowl mix chicken with lemon juice and salt.
- Mix it well.
- Let it marinade for 30 minutes in the refrigerator.
- Meanwhile, let’s assemble all the ingredients listed under ‘The first set of ingredients.’
- Combine all the above ingredients in a bowl.
- Mix it well.
- Do the taste test.
- Add chicken.
- Rub this marinade onto the chicken.
- Marinade chicken in this mix for 5-6 hours or overnight.
- Preheat oven @400 degree F.
- Remove chicken from the fridge and thread the pieces onto the skewers.
- Evenly divide the pieces between 6 skewers.
- Cook for 25-30 minutes turning them once in between until cooked through.
- Remove from the oven.
- Generously brush with butter.
- Transfer the skewers to a platter and serve hot.