Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Anwar Ali Ansari
First marination – Nicely clean the chicken pieces & squeeze the water out. Marinade the chicken with half Ginger Garlic Paste, lemon juice, chili powder, pomegranate juice & leave it for 5 minutes.
Separately make a mixture with hung curd, rest of chili powder, ginger garlic paste, garam masala, fennel powder, cheese & seasoning.
Add the marinated chicken with curd mixture & check the seasoning & spice level.
Arrange the chicken in skewer & put it in charcoal heated clay oven for 15 minutes.
Take out the chicken after it gets properly cooked & coloured, drizzle with lemon juice, melted butter & chat masala.
Served with onion rings & Mint Chutney
500 Grams chicken leg boneless
1 tsp lemon juice
2 tbsp ginger garlic paste
1 tsp red chili powder
salt to taste
50ml pomegranate juice
1 tsp garam masala powder
1 tsp roasted fennel powder
1 tsp mustard oil
1 tsp thick hung yogurt
10 Grams processed cheese
½ tsp chat masala.