Take chicken boneless and cut them into tikka size pcs. Marinate it 5-6 hrs with salt,pepper, curd, oregano, ginger garlic paste, green chilli paste and coriander leaces.
Add little melted butter to the marinated chicken and grill these tikkas.
Take butter in a pan and add nice amount of finely chopped garlic and saute well but don’t burn.
Now add some salt, oregano, fresh cream and just one slice of amul cheese. Stir this sauce and off the flame.
Assemble these tikkas in the serving plate and pour this sauce over it garnish with coriander and serve hot.
By Ria Samuel