Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      grams         boneless chicken breasts
  30      milliliters   oil
  10      grams         gram flour
                        ***FOR THE FIRST MARINADE***
   5      grams         ginger paste
   7      grams         garlic paste
  30      milliliters   lemon juice
					
   5      grams         yellow chile powder
 100      milliliters   curd*
  30      grams         cheese
  15      milliliters   cream
   3      grams         cardamom powder
   3      grams         yellow chile powder
   2      grams         javitri powder
   3      grams         garam masala powder
   1      gram          shahjeera
                        a few strands saffron

Preparation:

* Tied in a muslin cloth and hung until all the whey drains out SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet. Mix the ginger paste, garlic paste, lemon juice and salt together to form the first marination. Marinate the prepared chicken in the first marinade and rest for 30 minutes. Prepare the second marination by mixing all the ingredients together. Apply it to the chicken and rest for 30 minutes more. Heat oil and lightly sauté the gram flour for three minutes. Add chicken and stir for a few seconds. Remove and skewer the pasandas. Cook in a hot tandoor until done. Serve hot with mint chutney, laccha pyaaz and naan.