PREPARATION

1. Take 550 grams chicken breast and cut it into pieces.
2. Transfer this into a bowl, add 1 teaspoon salt, 1 teaspoon red chili, 30 milliliters lemon juice and mix it well.
3. Marinate for 10 minutes.
4. Take a pan, add 2 tablespoons cumin, 1 tablespoon mustard seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Transfer this into a blender and blend well. Keep aside.
6. In a bowl, add 100 grams yogurt, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons green chili paste, 2 teaspoons blended powder, 2 teaspoons tandoori masala, 2 teaspoons coriander powder, 2 teaspoons oil and mix it well.
7. Pour this mixture into the marinated chicken and mix it well.
8. Refrigerate for 1 hour.
9. Soak skewers in water for 30 minutes.
10. Skewer the chicken.
11. Place it on a baking tray.
12. Preheat the oven to 350°F/180°C. Bake for 20 minutes.

(For Chutney)
1. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 1 tablespoon green chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 30 milliliters lemon juice, 30 milliliters water and blend it into a paste.
2. Squeeze a lemon over the chicken.
3. Serve hot with prepared chutney.

Chicken Reshmi Kebab

Servings - 2 - 3

INGREDIENTS
Cashews - 30 grams
Warm water - 60 milliliters
Almonds - 12 grams
Warm water - 60 milliliters
Chicken breast - 500 grams
Fresh cream - 60 grams
Hung yogurt - 90 grams
Lemon juice - 30 milliliters
Ginger garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Butter - for brushing
Mint - 20 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Lemon juice - 30 milliliters
Black salt - 1/2 teaspoon
Water - 50 milliliters