Ingredients

• 6 Breasts of Chicken
• 3 tsp. Ginger paste
• 3 tsp. Garlic paste
• 2 tbsp. Lemon Juice
• 1 ts. White Pepper powder
• Salt to taste
• 4 tbsp. Butter
• 2 tsp.  Oil
• 2/3 cup Gram flour
• 3/4 cup Breadcrumbs
• 1 tbsp. Ginger
• 1/3 cup Coriander leaves
• 1/3 tsp. Green cardamom powder
• Skewers as required

The Batter

• 3 Eggs
• 1 tsp. Black Cumin Seeds
• 1 tsp. Saffron

1. Clean, remove the skin, debone (or use boneless chicken breast) and cut each breast into two.
2. Mix ginger garlic paste and lemon juice with the salt & pepper and rub the chicken pieces with this mixture.
3. Keep aside for 1 hour.
4. Scrape, wash and finely chop ginger.
5. Clean, wash and chop coriander.
6. Heat butter and oil in a kadhai, add gram flour and saute over medium heat until golden brown.  Remove 4 tsp. and keep aside.
7. Add breadcrumbs, chopped ginger, coriander and the marinated chicken, saute for 3-4 minutes.
8. Separate the egg yolks discarding the whites, transfer to a bowl, add cumin, saffron and the reserved gram flour, whisk.
9. Pre-heat oven to 300 deg F.
10. Skewer 3 to 4 chicken pieces together and coat with batter.
11. Roast in a moderately hot tandoor for 5-6 minutes.  In a charcoal grill for 6-7 minutes.  In a pre-heated oven for 8-10 minutes or till done.
12. Remove and sprinkle cardamom powder.
13. Serve immediately.