I learned this recipe at the Park Hotel in Bangalore. Chef Rajiv Vimal was kind enough to give me demo of the recipe as well. Such a simple and perfect summer dish. You can either pan-fry the chicken or grill it.
The charm of this dish is how simple it is to do and yet, when you taste it, you will be amazed.
In a small grinder, grind together: 2 green chilies (optional), 1 inch piece peeled ginger, 3 garlic cloves, a teaspoon of cumin seeds, two teaspoons of coriander seeds, half a teaspoon of turmeric, along with the juice of one lemon.
Now, begin to slowly add about four tablespoons of rice flour. Add a little at a time and keep mixing. It will be a thick mixture and will not have a liquid consistency yet, that will happen in the next step.
Place this mix in a bowl. Separately, beat three eggs. Now mix in the eggs with the previously created mixture. Add about ½ teaspoon of salt. The final consistency of this marinade is like a thick pesto.
Your marinade is ready!!
Add about a pound of chicken tenders to the marinade. Make sure they are well covered. Skewer each tender. Pan-fry, with a touch of oil, in a skillet and serve