Boneless chicken breast piece: 400 gram
Flour of gram pulse: 100 gram(roasted)
Cream: 100 gram
Salt to taste
White pepper to taste
Garam masala to taste
Cardamom powder to taste
Ginger-Garlic paste: 1 Â½ teaspoon
1. Cut chicken into 7-8 pieces.
2. Now marinate these pieces with a paste of salt, white pepper, garam masala, cardamom powder, and ginger-garlic paste for 20 minutes.
3. In another bowl make a hard batter of flour of gram pulse, cream, egg and salt.
4. Paste this batter evenly on the marinated chicken and roast it in oven/tandoor.