Toshali Sands

Murugh Chandi Tikka

Marination:
1 kg Chicken Boneless
15 gms salt
50 m Ginger Juice
100 gm black Cumin
60nos Green Chillis Chopped
10gm White Pepper Powder
15 gm Cardamom Powder
50 gm Amul Cheese

50 gm Hung Cream
50gm Fresh Cream
10gm Cornflour
50 gm Lsabgol
6 nos Eggs.
Oil for Basting
For Sauce
1kg Chcken Leg Bones
1 No Cinamon Stick
10nos. Cloves
2 nos. Bayleavs
30gms Green Coriander
4 Nos Black Cardamom
5 ltr Watr
Roux
60gm Refined flour
60 gm pure Ghee
Salt to Taste
5 gm Cardamon Pd
For Finishing
5 gm Chaat Malasa
1 no. lemon
2no. silver Warq

Procedure
Marinate the chicken with all the ingredients as mentioned in I and keep aside for half an hour. Make a smooth paste with ingredients as mentioned in II. Take the marinated chicken and squeeze off the exces of liquid and mix with this smooth paste. Leave aside for another half an hour.

Blanch the chicken bones in boiling water and drain. Add all the sauce ingredients and redue the stock till 1/5th heat ghee in the pan, add refined flour and cook without colouring the flour, add the redued stock, give it a boil and then strain. Add cardamon power. Skewer the marinated chicken cubes and cook them in moderately preheated over till its cooked. Now coat with isabgol and put in it in over for one minute so as to give it a golden colour. Remove the piece on to serving dish, sprinkle with chaat masala and lemon juice, pour over the prepared sauce and serve garnished with silver warq.