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1kg - Chicken Breast (Boneless)
1-2 tbsp - Garlic
1-2 tbsp - Ginger
250g - Fresh Curds
250g - Fresh Cream
2-3 tbsp - Green chutney
1-2 tsp - MSG
Salt to taste
How to Make Chutney Murghi
Clean chicken thoroughly. Cut the chicken into 1-inch cubes. Marinate chicken with ginger-garlic paste, fresh curd, and cream.
Apply green chutney, MSG, and add salt to the chicken. Leave the marinade for 4 hours in the fridge.
Grease skewers with butter.
Push the pieces of chicken on the skewers and put in oven that has been preheated for 10 minutes at 150 degrees Celsius.
Place a greased, perforated tray with bread slices underneath for collection of the moisture drip.
Reduce the temperature of the oven to 120 degrees Celsius and increase timer to 15 minutes.
Check chicken pieces for medium browning and remove.
Serve hot with lime.
To make chutney for applying to the chicken:
Cut coriander and mint into shreds.
Put them into mixer along with green chillies.
Spin to a paste and add salt to taste.
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