Ingredients – Qty

Malt vinegar – 1 tbsp, White pepper pwd – 1tsp, Butter, Cardamom mace pwd – ½ tsp, chaat masala, Chciken breast – 500 gms, Choped green chilli – 1tsp, Cooking cream – ½ cup, Crushed pepper – ½ tsp, Egg – 2 nos, Garam masala pwd – ½ tsp, Ginger garlic paste – 1 tbsp, Gram flour – 5 tbsp, Green papaya paste – 1 tbsp, Hung curd – 150 gms, Kasuri methi – ½ tsp, Lemon, Saffron water – 15ml, Salt – to taste, Turmeric – ½ tsp, Vegetable oil – ¼ cup, yellow chilli pwd – ½ tsp, Second marination


1-Clean chicken breast and pat dry on kitchen towel. Slice the chicken breast in small pcs of 25 Gms each.

2-Season the Chicken breast with salt, White pepper pwd, Ginger garlic paste, Papaya paste, Malt vinegar & chopped green chilli. Rest the seasoned Chicken breast for an hour.

3-In thick bottomed pans take oil and add gram flour& turmeric pwd. Stir continuously on slow flame till the texture becomes grainy & gram flour releases warm toasted aroma.

4-Add the seasoned chicken pieces to the gram flour& sprinkle crushed pepper, green cardamom & mace pwd. Sauté the chicken for 3-4 minutes. Transfer the sautéed chicken breast in a mixing bowl & rest it for 30 minutes.

5-Marinate the chicken second time in garam masala pwd, kasuri methi pwd, yellow chilli pwd, saffron water, hung curd & cream. Allow the chicken to rest for another 2 hrs.

6-In a small mixing bowl whisk the egg & keep them aside.

5- Skewer the chicken very closely making a stack of 5-6 pcs together. Cook the skewredchiken breast in a clay oven for 6-8 minutes. When chicken breast is almost cooked apply the egg batter and cook again.

5-Remove the cooked Chicken breast in a tray & season the Kastoori murgh tikka with Lemon juice, chat masala & ghee amul.