500 gms Bonless chicken breast
1 tsp garlic paste
1/2 tsp ginger paste
1⁄4 cup grated cheddar cheese,
2 tbsp cream cheese
2 tbsp chopped mint leaves
1 tbsp cornflour
3 tbsp cream
5-7 green chillies
2 tbsp hung curd
1 tbsp raw papaya paste
1/4 tsp mace powder
1⁄4 tsp Saffron
2 tbsp butter
1 tsp white pepper crushed
oil, for basting
salt to taste
Wash and trim the chicken breast. Make bite size pieces of the chicken and place it in a bowl for marination.
For first marination add ginger and garlic past to the chicken along with crushed white pepper and salt. Mix well and keep it aside for 20 minutes.
In separate bowl mix the remaining marination spices
like chopped green chilies, mint leaves, cream, cheddar cheese, cream cheese, hung curd, raw papaya paste, cornflour, saffron, mace powder and butter and mix well to make nice paste.
Add the second marination in the chicken and nicely massage the chicken pieces for 2-4 minutes.
Keep the marinated chicken in fridge for 3-4 hours minimum.
Preheat the oven or Air fryer at 180 degrees C. ( I used air fryer for cooked the tikka)
Place the marinated chicken in the air fryer basket, don’t over crowd the basket.
Cook for 6 minutes at 180 deg C and then turn the chicken pieces and cook for another 3-5 minutes,so it cools evenly at both the sides
When chicken is cooked and gets nice golden colour remove from the basket and serve it on a plate along with onion, mint leaves and chutney.