Shingada Murg Tikka
Richinpotassium, waterchestnuthelpsin detoxification,improves immunityandreduces cardiacrisks. SERVES 2 INGREDIENTS Boneless chicken cubes, 200 gms; whole chestnuts (singhada), 6; hung curd, 2 tsp; deggi mirch powder, 1 tsp; lemon juice, 1 tsp; malt vinegar, 1 tsp; oil, 2 tsp; Salt and pepper to taste; onion rings, carrot and beetroot to garnish METHOD Cut boneless chicken into medium-sized cubes. Marinate the chicken and chestnuts with hung curd, deggi mirch powder, lemon juice, malt vinegar, salt and pepper and leave for 10 minutes. Skewer the chicken chunks in the shashlik skewer followed alternately by chestnuts. Heat oil in a pan and slowly cook the skewers until ready (keep rotating them). Garnish with onion, carrot and beetroot rings. Serve hot with green chutney.