Special ingredients like lemongrass, coconut milk and soy sauce make this recipe stand apart.
INGREDIENTS:
500 g boneless chicken breasts
4 cloves of garlic, finely chopped
2 tbsp sugar
1/4 cup thick coconut meal
1 tbsp lemon juice
1/4 cup dark soya sauce
To be blended into a fine paste
4 red chillies
2 tbsp lemongrass, finely chopped
4 cloves of garlic
2 tbsp coriander seeds
2 tbsp cumin seeds
1/4 cup of water
#Borosil Tip - Replace the chicken breasts with 300g purple yam (cut into big squares) and 200 g small onions for a vegetarian - friendly option.
METHOD:
Pre-heat the OTG.
Cut the chicken breasts lengthwise into three pieces each.
Add the prepared paste and all the remaining ingredients and mix well. Keep aside to marinate for 30 minutes in a large mixing bowl.
Arrange the pieces on a skewer, place them on a greased OTG tray and bake in a pre-heated oven at 180° C for 2-25 minutes.
#BorosilTip - For better results insert the rotisserie rod into the chicken pieces and use the rotisserie option to cook.
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