INGREDIENTS:

4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste

INGREDIENTS:

Cut the chicken breasts into long strips. Add salt, lime juice, red chilli powder and turmeric powder to the chicken strips and rub well into the flesh.

Using your hands, make a fine paste of the grated cheese and hung curd. Add the cheese paste to the chicken breast and mix well. Add the rest of the ingredients and mix well. Leave to marinate for two hours.

Cook in a tandoor for 30 minutes, or grill in an oven at 275-300o F for around 25 to 30 minutes, or till golden brown. Serve hot.

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