Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 800 | Grams | Chicken Boneless | Cut in small cubes |
| 2 | Tablespoon | Lime Juice | For the marindade |
| 1 | Teaspoon | Chilly Powder, Red | For the marindade |
| 1/2 | Teaspoon | Salt | For the marindade |
| 1 | Teacup | Curds | Remove whey |
| 2 | Tablespoon | Garlic Paste | Whisk with the whey |
| 2 | Tablespoon | Ginger Paste | Whisk with the whey |
| 1 | Teaspoon | Coriander Powder | Whisk with the whey |
| 1 | Teaspoon | Garam-Masala | Whisk with the whey |
| As Required | Butter | For basting. |
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.
Cook in a preheated oven(250 degrees Celsius) for about 8 to 10 minutes. Remove from the oven, baste the chicken pieces with butter and again roast in the oven until cooked.
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