Ingredients
250 gms chicken breast
35 gms ginger and garlic paste (equal measures)
2 gms Garam Masala powder
4 ml lemon juice
20 gms hung yoghurt
5 gms cashew nut paste
1 tsp salt
1 tsp green cardamom powder
2 gms yellow chili powder
20 ml corn oil
A pinch of saffron strands
2 gms turmeric powder
Method
1. Marinate the chicken with ginger and garlic paste, salt, lemon juice, turmeric powder, yellow chili powder, green cardamom powder and garam masala.
2. Add the hung yoghurt, cashew nut paste, corn oil and saffron strands to the above mixture. Mix well and refrigerate for 6 hours.
4. Preheat your over at 180°C and bake for 15 to 20 minutes.
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