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Chandi Kaliyan

Rated 4/5 based on 1 customer reviews

boneless chicken pieces marinated in cream and aromatic spices, skewered and cooked over live charcoal.Served garnished with silver leaf.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 1.30-2 hour

Servings : 4

Chandi Kaliyan

Main Ingredients

Boneless chicken breast, Ginger paste

Cuisine

Hyderabadi

Course

Snack

Level Of Cooking

Medium

Calories

433.1

Carbohydrates

2.215

Protein

39.865

Fat

29.28

Fibers

0.04

Ingredients

  • Boneless chicken breast
    8
  • Ginger paste
    2 tablespoons
  • Garlic paste
    2 tablespoons
  • Malt vinegar
    2 tablespoons
  • Egg
    1
  • Fresh cream
    2/3 cup
  • Cheddar cheese grated
    1/2 cup
  • Fresh coriander leaves chopped
    1 tablespoon
  • Green cardamom powder
    1/2 teaspoon
  • Mace powder
    1/4 teaspoon
  • Nutmeg powder
    1/4 teaspoon
  • Salt
    to taste
  • Butter for basting

Method

Step 1


Cut the chicken breasts into two. Apply ginger paste, garlic paste and malt vinegar on the chicken pieces. Allow them to marinate for thirty to forty minutes preferably in the refrigerator.

Step 2


To make the marinade mix the egg, fresh cream, cheese, coriander leaves, green cardamom powder, mace powder, nutmeg and salt. Marinate the chicken breasts in this for four to five hours preferably in the refrigerator.

Step 3


Skewer the tikkas and roast in the moderately hot tandoor for ten to fifteen minutes. Remove from the tandoor, baste with butter and roast again for two minutes. Remove and garnish with silver varq and serve.

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