CHICKEN TIKKA KURCHAN TOSTADA
INGREDIENTS:
 Chicken boneless leg – 200 gm
 Ginger – 10 gm
 Garlic – 10 gm
 Lemon – 1 pc
 Curd – 50 gm
 Cashew – 25 gm
 Jeera powder – 25 gm
 White pepper powder – 3 gm
 Chat Masala – 3 gm
 Garam masala – 5 gm
 Kashmir Chili Powder – 10 gm
 Red Chili Powder – 5 gm
 Oil – 10 ml
 Fenugreek – 3 gm
 Salt – 5 gm
METHOD:
 Heat Mustard oil in a pan.
 Then add Ginger, Garlic & Cashew paste together & stir well.
 Then mix well all ingredients with Boneless Chicken along with homemade Garam Masala as mentioned above and keep it for 30 minutes.
 Now Cook it in tandoor with tequila.
 Serve with Mint Chutney and house-made salad.
 Now make a Lachha Paratha with Maida, Salt, and processed cheese.
 Now Put the Chicken on Paratha.

DRUNKEN CHICKEN KEBAB
INGREDIENTS:
 Chicken boneless leg – 300 gm
 Ginger – 20 gm
 Garlic – 25 gm
 Green chilli – 20 gm
 Coriander leaf – 25 gm
 Lemon – 1 pc
 Cashew – 15 gm
 Curd – 10 gm
 Amul cheese – 5 gm
 Amul cream – 10 gm
 Oil – 20 ml
 Roasted jeera powder – 5 gm
 Green cardamom – 5 gm
 Javitri powder – 3 gm
 Fenugreek – 3 gm
 Chat masala – 3 gm
 Black salt – 5 gm
 Salt – 5 gm

METHOD:
 Heat Mustard oil then added ginger, garlic, and kaju paste and sautéed well with low flame.
 Then mix well with chicken boneless and keep it rest for 30 minutes.
 Now make it with clay oven with tequila and served with mint chutney and house-made salad.