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  • 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.