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1lb chicken tenders
1 ½ tsp ginger-garlic paste
1 ½ tsp salt
2 tbsp salad oil
5 tbsp gram flour
½ cup heavy cream
2 tbsp white pepper powder
½ cup cheese blend
1 tsp green cardamom powder
Remove any tendons from the chicken and place in a bowl. Add a touch of salt and ½ teaspoon of ginger garlic paste to season. Using your hands, mix the chicken around in the salt and ginger garlic paste until covered. Set aside for an hour. This is the first marination.
For the second marination, add enough vegetable oil to cover the bottom of the a pan. Heat the oil until hot, then sprinkle in the chickpea flour. Mix the flour around in the pan until it starts to liquefy and turn brown. Add a teaspoon of green cardamom powder and a tablespoon of white pepper powder. Add one beaten egg and continue to mix. Prepare a three-cheese blend of cheddar, Monterey jack and Parmesan cheeses and add to the pan along with ½ cup of heavy cream. Mix thoroughly with a whisk. When done, add to bowl of marinated chicken and mix together. Cover and refrigerate for 4 to 5 hours.
Skewer the marinated chicken and grill for three to five minutes, or cook in a 400 degree preheated oven until golden brown.
To grill at home, place skewered chicken on the grill and cook for five to seven minutes until done.
Serve the chicken on top of a bed of fresh green salad. Top with chaat masala (Indian spice powder), squeeze a lemon over the dish and enjoy.
Chef Sanjiv Dhar shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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