This is a delicious little treat. You can use it as appetizer or to accompany the naan as a main dish. I like it as finger food with dhone pata (cilantro) chutney.
Ingredients & method:
Chicken breast piece cut into angle into 1 inch thick strips-2-3 breast pieces.
2 tsp white pepper powder. Use black pepper powder if you do not have the white,
1 tsp of meat tenderizer,
1 tbsp of ginger-garlic paste, ( squeeze out all the water and use dry portion of the paste)
Marinate the chicken piece in it and keep in the refrigerator for 30 mins.
Now, make another paste with, 2tbsp of cream cheese, ( I used Philadelphia cheese, light/less fat version), 2 tbsp full of sour cream, 1 tsp of corn flour, salt per taste, and crushed green chilies and cilantro leaves. mix the chicken pieces in the mixture and mix so that it is coated very well.
Again, cover and let it sit for an hour at least, preferably in the refrigerator.
When chicken is marinated enough, mix 1 tbsp of oil. Now pierce them in a bamboo skewer and place over a baking tray. Put the tray in a preheated oven (preheat the oven at a highest possible temperature), cook for 10 mins or until the chicken gets little browned. Now, turn it and cook another side until it looks well done.
Sprinkle some chaat masala/ lemon juice and enjoy with cilantro chutney and naan!
yes!aji banabo.
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