| Ingredients: |
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Chicken breasts 8
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Almonds 40 gm/20-4
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Black cumin (shah jeera) seeds 2.5 gm/1 tsp
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Capsicum, shredded 60 gm/ ¼ cup
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Garlic 40 gm/15 cloves
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Ginger 40 gm/3” piece
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Green chillies, chopped fine 10
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Lemon juice 120 ml/ ½ cup
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Mint leaves 5 gm/1 tsp
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Oil for basting
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Onion, shredded 400 gm/ 1 2/3 cups
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Processed cheese, grated 120 gm/ ½ cup
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Saffron a large pinch soaked in 1 tsp water
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Salt to taste
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Yogurt, hung 180gm/ ¾ cup
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| Directions:
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- Clean chicken. In a blender, make a paste of ginger, garlic and mint, using as little water as possible. Mix together onion, capsicum, green chillies, yogurt, grated cheese, lemon juice, salt, pepper, black cumin, saffron and almonds and add to the ginger-garlic paste. Fill this stuffing into the chicken breasts. Wrap each breast in aluminium foil and bake in a preheated oven at 325 ºF for 15 minutes. Baste with oil and bake again for 5-7 minutes.
- Time: Preparation: 45 minutes, Cooking: 20 minutes
- To Serve: Remove foil and serve hot with sheer-mal or naan.
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