1. Wash and pat dry the chicken Mix in 1st marinade and keep aside for 30 minutes
  2. In a pan on low heat roast the gram flour till golden brown Add in the oil and sauté till 2 minutes Add spices of the second marinade Add in hung curd Marinate the chicken with mix keep 3-4 hours at least in the fridge
  3. Make small patties and put in the oven on the greased baking dish Grill for 5 minutes and baste and turn side
  4. Grill again for 3-5 minutes till tender Sprinkle chat masala and serve hot Can be done in tandoor on skewers also

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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