Ingredients

• 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.