- 400g chicken fillets
- 2 tbsp yoghurt
- 1 tbsp ginger paste
- ½ tbsp red chilli powder
- ½ tbsp turmeric powder
- 80ml mustard oil
- ½ tbsp garam masala powder
- ½ tbsp cumin powder
- 20g capsicum
- 60ml cooking oil
- 8 pieces bamboo skewers
First marinate chicken fillet with yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala powder, and cumin powder. Marinate for at least 1-2 hours. Take out chicken fillets from the marinade. Then grill chicken fillet in low heat in frying pan for 5 minutes. Serve hot chicken skewers with capsicum, warm peanut butter sauce and coriander leaves (as a garnish).
PANNA COTTA
- 1litre cream
- 250ml milk
- 100g sugar
- 16g gelatine
- 5 ml vanilla essence
Boil milk, cream, and sugar together in a pan. Now add gelatine and vanilla essence. Let it cool and put into the glass or any mould. Keep in chiller overnight and serve.
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