CHICKEN KABAB

Recipe:

• Clean and cut 1 kg chicken into medium size pieces.
• Marinate chicken with 50 g Boston’s Chicken Kabab Masala Powder, 1½ tablespoon ginger-garlic paste, 2 tablespoon yoghurt,
• 1 tablespoon corn flour,
• 1 tablespoon rice flour, ¼ tablespoon kasuri methi (if needed),
• 2 tablespoon of cashewnut paste (if needed).
• Keep aside for 1 hour.
• Deep fry the marinated chicken pieces in hot oil or roast in tandoor.
• Serve hot with mint chutney or hot tomato sauce. Orange red natural colour can be added if required.