EvernewRecipes.com|where taste is everything

Ingredients:
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp 
Bread crumbs 3 1/2 cups 
Paprika powder 2 tsp
Salt to taste 
Oil for frying

Batter:
White flour 1 cup 
Milk 1/2 litre 
Water 1 cup 
Salt to taste
 
Method:
In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for 45 minutes. Separately, mix the bread crumbs and paprika powder. Now prepare a thick batter by combining flour, milk, salt and water.
Dip the chicken fingers in the prepared batter, then roll in bread crumbs. Fry on low heat till they turn golden brown and crisp.
Serve hot with chilli sauce, ketchup or chutney.
Serves 4 - 6
Preparation Time: 50 minutes
Cooking Time: 20 minutes

Ingredients:
Boneless chicken cubes 800 gm 
Cheddar cheese, grated 60 gm/ ¼ cup 
Coriander leaves, chopped 20 gm/4 tsp 
Cornflour 15 gm/ 1 tbs 
Cream 120 ml/ ½ cup 
Egg 1 
Garlic paste 35 gm/7 tsp 
Ginger paste 45 gm/ 3 tbs 
Green chillies, chopped fine 8 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Nutmeg (jaiphal) powder 2.5 gm/ ½ tsp 
Oil for basting 
Salt to taste 
White pepper powder 5 gm/ 1 tsp
 
Method:
Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours. String together chicken pieces on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275 ºF for 7 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes.
Time: Preparation: 3 ½ hours, Cooking: 15 minutes
To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Ingredients:
Chicken, deboned 800 gm 
Cooking oil 60 ml/4 tbs 
Cumin (jeera) powder 2.5 gm/ ½ tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Gram flour (besan) 20 gm/4 tsp 
Green cardamom powder 2.5 gm/ ½ tsp 
Lemon juice 60 ml/4 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Oil for basting 
Red chilli powder 5 gm/1 tsp 
Salt to taste 
Turmeric powder 2.5 gm/ ½ tsp 
White pepper powder 2.5 gm/ ½ tsp 
Yogurt 45 gm/3 tbs
 
Method:
Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
Time: Preparation: 3 ½ hours, Cooking: 10 minutes.
To Serve: Remove to a platter and serve with onion rings and mint chutney.