• Boneless chicken breast 700 g.
• Ginger paste 1 tbsp.
• Garlic paste 1 tbsp.
• Lemon juice 4 tbsp
• White pepper 1 tsp.
• Salt 1 2 tsp.
• Butter 14 cup
• Flour 34 cup
• Bread crumbs 12 cup
• Ginger 1 inch piece , chopped
• Green cardamom powder 1-2
• Coriander powder 1 tsp.
• Egg yolks 3
• Cumin seeds 1 tsp.
• Saffron 1 tsp.

Cut the chicken breast into 2 inch pieces. Place the chicken pieces in a large bowl.

Mix salt, pepper, ginger paste and garlic with lemon juice and rub into the chicken pieces and keep for an hour.

Heat butter in a heavy based karahi, Add flour and fry gently over low heat until light brown. Reserve about 4-5 tablespoons of the mixture and keep it aside.

To the remaining flour mixture add breadcrumbs, cardamom powder, ginger, coriander and chicken pieces. While stirring, cook for 5-8 minutes. Keep aside to cool. Whisk

the reserved flour mixture, cumin, saffron and egg yolk together. Coat the chicken

pieces with the yolk mixture and skewer the chicken pieces closely on metal skewers and grill over hot charcoal. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1

hour, turning once or twice to brown the both sides
Serve with Nan, Poodinay Ki Chutney and Raita.

by Pak101.com (few years ago!) / 1554 views