Angoori Murgh

Ingredients                    Qty

First marinade
chicken leg (boneless)        400 gm
ginger-garlic paste              50 gm
lemon juice                          4 Tbsp
salt                                       to taste
white pepper powder           5 gm

Second marinade
yoghurt                               200 gm
black grape juice                200 ml
cashew paste                    100 gm
processed cheese             50 gm
cardamom powder            10 gm
double cream                     3 Tbsp
salt                                     to taste
white pepper powder         5 gm
cooking butter                    2 Tbsp
coriander leaf                     to garnish

Instructions:

1.   Marinate the chicken with salt, white pepper, ginger-garlic paste and lemon juice. Set aside for 2 hours.


2.   Make a marinade by mixing yoghurt, grape juice, cashew paste, salt, white pepper, double cream and  cardamom powder. Add marinated chicken to this.


3.   Skewer pieces of chicken and cook in a tandoor for 8-10 minutes or until tender.


4.   Serve with laccha onion and mint chutney.