Preparation:
MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornstarch and hung curd well and add to the marinated chicken. Add chopped green chiles 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 until done. Serve with mint chutney. |