INGREDIENTS
1 chicken [approx. 1.2kg]
2 tsp tandoori masala
1 tsp ginger-garlic paste
1 tsp salt
¼ kg cabbage [shred]
2 dozen hotdog rolls
1 lime
MAYONNAISE:
4 eggs
2 limes
½ litre oil
2 tsp mustard
8 tsp sugar
1tsp pepper
METHOD: Wash and dry chicken and cut into 4-5 large pieces. Marinade with lime, salt, ginger-garlic and salt for 1 or 2 hours. Cook in a thick-bottomed pot till dry. Cool, remove bones and organs. Shred meat. Cut skin fine. Add shredded cabbage. Make mayonnaise by blending all ingredients in mixer for 2 minutes. [Do 2 eggs at a time] Spread on halved rolls, put a generous portion of chicken mixture between.
1 chicken [approx. 1.2kg]
2 tsp tandoori masala
1 tsp ginger-garlic paste
1 tsp salt
¼ kg cabbage [shred]
2 dozen hotdog rolls
1 lime
MAYONNAISE:
4 eggs
2 limes
½ litre oil
2 tsp mustard
8 tsp sugar
1tsp pepper
METHOD: Wash and dry chicken and cut into 4-5 large pieces. Marinade with lime, salt, ginger-garlic and salt for 1 or 2 hours. Cook in a thick-bottomed pot till dry. Cool, remove bones and organs. Shred meat. Cut skin fine. Add shredded cabbage. Make mayonnaise by blending all ingredients in mixer for 2 minutes. [Do 2 eggs at a time] Spread on halved rolls, put a generous portion of chicken mixture between.
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