Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| As Required | Butter | For basting. | |
| 00 | Grammes | Chicken Boneless | |
| 1 | Teaspoon | Coriander Powder | |
| 1 | Teacup | Curds | |
| 1 | Teaspoon | Garam-Masala | |
| 2 | Tablespoon | Garlic Paste | |
| 2 | Tablespoon | Ginger Paste | |
| 2 | Tablespoon | Lime Juice | |
| 2 | Tablespoon | Mustard Oil | |
| As Required | Salt | to taste |
Method
Cut chicken into one and half inch sized cubes, wash thoroughly, pat dry with a cloth and apply lemon juice, half of the red chilli powder and salt to it and leave it to marinade in the refrigerator for about half an hour.
Remove whey from the yogurt by hanging it in a muslin cloth for 15-20 minutes. Whisk it in a bowl and add remaining ingredients except butter/oil. Mix well and then keep the chicken pieces in this marination for about 3 to 4 hours in the refrigerator.
Thread chicken pieces on to skewers. Make sure to keep chicken pieces one inch apart. Cook in a moderately hot tandoor or a preheated oven(250 degrees Celsius) for about 8 to 10 minutes. Remove from the tandoor/oven, baste the chicken pieces with butter/oil and again roast in the tandoor/oven until cooked.
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