Ingredients:
Chicken, deboned 800gm
Cooking Oil 60ml/4tbs
Cumin (jeera) powder 2.5gm/1/2tsp
Garlic paste 45 gm/3tbs
Ginger paste 45gm/3tbs
Gram flour (besan) 20gm/4tsp
Green cardamom powder 2.5gm/1/2tsp
Lemon juice 60ml/4tbs
Mace (javitri) powder 2.5gm/1/2tsp
Oil for basting
Red chilli powder 5gm/1tsp
Salt to taste
Turmeric powder 2.5gm/1/2tsp
White pepper powder 2.5gm/1/2tsp
Yogurt 45gm/3tbs
Preparation:
Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
Preparation Time: 3 1/2 hours,
Cooking: 10 minutes.
To Serve: Remove to a platter and serve with onion rings and mint chutney.

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