Succulent Creamy Chicken Grilled in a Tandoor
2012-07-04
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Boneless chicken marinated in a cream based marination and grilled over charcoals
Serves: Four
Time required: 25 minutes plus marinating time
Recipe Ingredients:
- 500 g. boneless chicken
- 40 g. ginger-garlic paste
- 20 ml. malt vinegar
- 40 g. salt
- 150 g. cheese
- 3 eggs
- 40 g. cornflour
- 40 g. hung curd
- 20 g. green chillies, chopped fine
- 15 g. coriander leaves,
- chopped fine
- 4 tbsp. (60 ml.) fresh cream
Recipe Method:
- Marinate the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornflour and hung curd well and add to the marinated chicken. Add chopped green chillies and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken pieces and cook in a hot tandoor or over the charcoal grill till done. Serve with mint chutney.
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posted by David on March 18, 2013
I have 3 boneless chicken breast and want to make chicken salad. I’m feeding 3 people also. Should I take some more chicken out? And what’s a good chicken salad recipe?
Thanks!
posted by Michael on March 18, 2013
I have a recipe that calls for 4 pounds of chicken breast, but it is referring to the bone-in type. The recipe serves 8 people.
I would like to use boneless instead…but how many pounds should I use?
I bought a 3 lbs package of boneless chicken breast and it’s about 10 breasts I believe…which is way more than I think I need.
posted by mendhak on March 26, 2013
I have made a chocolate swiss roll with fresh cream. I thought about the fridge but i don’t want the sponge to be too hard as it is for the next day. Any ideas?