Ingredients:

For Tandoori Marinated Chicken –

• Garlic & Ginger Paste
• Chili Powder
• Cumin Powder
• Salt
• Tandoori Masala
• Lemon Juice
• Mustard Oil
• Yogurt

For Salad:

• Onions Cut into Thin Wedges
• Basmati Rice
• Cucumber
• Cherry Tomatoes
• Red Bell Pepper
• Coriander Leaves
• Mint Leaves
• Lemon Juice
• Roasted Cashews (Roughly Chopped)

Process:

Gently pound the chicken and pat it dry using paper towels. Combine the basil, lemon juice, olive oil and minced garlic in a blender and pulse it for 30seconds. Pour the marinade over the chicken, keep it in a plastic food storage bag or container and refrigerate it for 1 to 2 hours. Take a grill pan or simple pan, place the marinated chicken and cook it in medium flame. When one side is perfectly cooked, flip the other side. Once both the sides are perfectly grilled, take the chicken from pan and keep it aside.

Take another pan and melt the butter in the pan. Add chicken stock, lemon juice, salt, white pepper and let them come to boil. Add 2-3 tbsp water to the corn flour and add it slowly to the boiling stock. Once the sauce thickens turn off the heat. Serve the grilled chicken on a plate pouring the sauce over it. Serve it with additional basil sprinkled on top.

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