1: chicken breast 1 kg (cut in 1 & 1/2 inch)
2: thick greek yogurt 1 cup
3: fried onions 1/2 cup
4: salt 1/2 tsp (levelled)
5: red chilli powder 1/2 tsp (levelled)
6: cumin seeds 1 & 1/2 tsp (dry roasted and crushed)
7: papaya paste 2 tbsp (heaped)
8: readymade Bihari kabab masala powder 3 tbsp (i used national brand)
9: ginger & garlic paste 1 tbsp
10: cream 1/4 cup
11: bullet green chilli 2 (crushed)
12: coal to smoke
13: oil 5 tbsp
1: imli 200g & 1 cup warm water (mash it well and strain it, discard the seeds and keep the pulp)
2: button red chilli 10
3: fresh mint 1/2 bunch
4: fresh coriander 1/2 cup
5: salt 1/2 tsp
6: sugar 1 tbsp
7: cumin seeds 1 tsp (dry roasted and crushed)
8: water 1/2 cup
1: onions 2 medium (cut in rings)
2: bullet green chilli 2 (sliced)
1: marinate chicken with yogurt, fried onions, green chilli, cream, ginger & garlic, papaya, Bihari masala, red chilli, cumin, salt mix well and keep aside for 1 & 1/2 hour.
2: to make chutney: in a pan add button chilli, water 1/2 cup cook on medium flame till they get soft. then drain the water.
3: in a blender add the red chilli, imli pulp, roasted cumin, salt, sugar, mint, coriander blend it till smooth, keep aside.
4: now heat oil and cook the chicken on high flame till the liquid is completely dried.
5: heat the coal, place it on the chicken, add little oil and cover till the smoke settles.
6: garnish it with onion rings, green chilli.
7: serve hot with paratha, puri paratha or puri and the chutney.
BY Faiza Zarif