Chandi Kaliyan boneless chicken pieces marinated in cream and aromatic spices, skewered and cooked over live charcoal.Served garnished with silver leaf. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Jul 2015 in Recipes Course New Update Main Ingredients Boneless chicken breast, Ginger paste Cuisine Hyderabadi Course Main Course Chicken Prep Time 26-30 minutes Cook time 1.30-2 hour Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Chandi Kaliyan 8 Boneless chicken breast 2 tablespoons Ginger paste 2 tablespoons Garlic paste 2 tablespoons Malt vinegar 1 Egg 2/3 cup Fresh cream 1/2 cup Cheddar cheese grated 1 tablespoon Fresh coriander leaves chopped 1/2 teaspoon Green cardamom powder 1/4 teaspoon Mace powder 1/4 teaspoon Nutmeg powder to taste Salt Butter for basting Method 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. 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. 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. Nutrition Info Calories 433.1 Carbohydrates 2.215 Protein 39.865 Fat 29.28 Other Fiber 0.04 #Boneless chicken breast #Egg #Garlic paste #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article