Ingredients
- 500 g boneless chicken breast cut into cubes
- 1 cup hung curd
- 1/2 cup fresh cream
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp lemon juice
- 2 tbsp oil
Instructions
- In a bowl, mix hung curd, fresh cream, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, salt, and lemon juice.
- Add the chicken cubes to the marinade and mix well.
- Cover the bowl with a cling wrap and let the chicken marinate in the fridge for at least 2 hours.
- Preheat the oven to 180°C.
- Skewer the chicken pieces onto wooden skewers.
- Brush the chicken with oil and bake for 15-20 minutes or until cooked.
- Serve hot with mint chutney.